The encyclopædia of practical cookery

(6) Small. — Work lflb. of butter on a marble slab to extract the water, then put it into a basin, warm it slightly, taking care not to let it oil, then beat it till creamy with 21b. of caster sugar. Mix in gradually with the butter and sugar twenty-four eggs, adding them only one or two at the time, and beating well after each addition. When the mixture begins to rise in the pan, sift in 21b. of flour and lib. of patent flour; work it till quite smooth. Line some small tins with sheets of buttered paper, allowing the paper to rise a little above the edge of the tins ; three-parts fill with the Cake mixture, put one or two strips of citron-peel on the top of each, and bake them in a slack oven. When cooked, take the Cakes out of the tins, and stand them up till cold. Madeleine Cakes. — Put 9oz. of orange or lemon sugar into a saucepan on the fire, work in Jib. of flour, the yolks of eight eggs and the whites of two, 2 table-spoonfuls of brandy, and a little salt. When the paste begins to thicken, work it for a minute only. Well butter about two dozen madeleine-moulds (see Fig. 281), fill them with the mixture, put them into For details respective/ Culinary Processes Utensils a moderate oven, and bake the Cakes for about twenty-five minutes, or until they are firm to the touch. Turn them out of the moulds, and serve. Madeleine Cakes à la Printanière. — Rub the rinds of two small lemons on a lump of sugar ; crush it very fine with a roller, mixing 3oz. of powdered sugar with it. Put 2oz. of this into a saucepan with 2oz. of sifted flour, the yolk of one egg and two whole eggs, 2 table-spoonfuls of brandy, and J saltspoonful of salt. Stir all together with a spatula, and after two minutes, when the paste is well mixed, stir it again for one minute only. Put the saucepan containing the preparation on a very slow fire, stir slightly to prevent it adhering to the bottom of the saucepan, and as soon as it becomes liquid take it off. Butter twelve small madeleine-moulds (see Fig. 281), fill them with the preparation, lay them on a bakingsheet, and place them in a moderate oven for twenty minutes. Remove, let them cool, and turn them out ; cut a piece from the thinnest part of the top of each to serve as a cover, and with Fig. 231. Madeleine Cake and Mould. a dessert-spoon scoop out of each a cavity lin. deep. Put into a saucepan the yolks of eight eggs, Jib. of powdered sugar, a piece of vanilla bean lin. long and split in halves, also 1 pint of sweet cream, and 6oz. of finely-grated cocoa. Mix well with the spatula for two minutes, place the pan on the hot stove, and stir constantly while heating, but under no circumstances must it boil. Remove it from the fire, and lay the pan in a cool place on the table for thirty minutes, strain it through a sieve into a freezer, and freeze. Fill the cavity of each madeleine with this, replace the covers, lay them on a wire grating, and, with a brush, gently glaze with a glacé à l'eau made as follows : Put into a sugar-pan loz. of granulated sugar with 1 table-spoonful of cold water, and let it come to the boil; remove, and add immediately 2 tablespoonfuls of strawberry-juice, mixing well together, and sprinkle over -with 3oz. of well-chopped pistachios. Glaze the Cakes with this, and place them in the oven for one minute more ; dress on a dish with a folded napkin, and serve.