783. Biscuits au Cognac. — | lb. flour, 3 whites of
eggs, i gill cream, ^ gill brandy, li oz. castor sugar, a
pinch of salt, 1 tablespoonful milk.
Sift the flour on to a board, add the salt and sugar ;
mix a tablespoonful of milk with the whites of eggs,
and pour into a well in the centre of the flour, together
with the brandy and cream. Work the whole into a
smooth paste, and roll out very thin on a floured board.
Stamp out some rounds with a tin cutter, prick them
over with a fork, and bake on a floured sheet in a quick
oven.
784. Opera Biscuits. — 6 oz. Coombs' self-raising
flour, 6 oz. castor sugar, 4 oz. ground almonds, 4 oz.
glace cherries, 1 oz. pistachio kernels. 5 eggs, 8 drops,
vanilla essence.
686 RECHERCHE COOKERY.
Put the sugar into a basin, add the eggs one at a
time, and work to a hght cream. Sift the flour, and
work in Hghtly. Blanch the pistachios, peel, and chop
small ; cut the cherries into small pieces, and add both
to the mixture, together with the almonds and vanilla
essence. Put the mixture into a forcing-bag, with a
large plain tube. Squeeze out some drops on to a
greased tin about the size of a halfpenny-piece ; dust
over with fine sugar, and bake in a moderately-heated
oven. When done, remove from the tin on to a sieve,
and serve when cold.
785. Cocoanut Biscuits. — i lb. cocoanut (desiccated
or freshly grated), the whites of 3 eggs, 1| oz. potato
flour or cornflour, 4 oz. castor sugar, wafer paper or
rice paper.
Beat up the whites of eggs to a stiff froth, thoroughly
mix the sugar, cocoanut, and flour. Stir into the whites,
mix carefully with a w^ooden spoon. Drop the mixture
in little heaps, about ^ inch apart, on wafer or rice
paper laid on to a baking- sheet. Bake in a very slow
oven. This mixture may now be laid out for baking by
means of a biscuit or forcing-bag, but where only a
small quantity is required, this mode of dressing is not
advisable.
786. Biscuits a I'Africaine. — 4 oz. castor sugar,
4 oz. flour, 4 oz. butter, 2 oz. Brown & Poison's cornflour,
3 eggs, 3 oz. desiccated cocoanut, a little milk.
Rub the flour and butter together until very fine,
add the cornflour, sugar, and 2 oz. of the cocoanut.
Mix thoroughly, make a well in the centre, beat up the
eggs, and add them, work into a smooth dough ; roll
out about ^ inch thick, cut or stamp out some
oblong biscuit shapes or fingers, place them on a
buttered baking-sheet, brush over with a little sweetened
milk and egg^ sprinkle some cocoanut over the top of
each. Bake in a moderately-heated oven for about
tw^enty minutes. If the paste is found too stiff, a little
milk or cream should be added.
787. Bonne Bouche Drops. — 3 oz. Vienna flour,
PASTRIES (various), CAKES, TARTLETS, &C. 687
1 oz. Paisley flour, 1 egg, 1 tablespoonful cream, ^ lemon,
1^ oz. sugar, 1^ oz. butter, salt, ^ oz. almonds.
Page 326
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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783. Biscuits au Cognac. — | lb. flour, 3 whites of
eggs, i gill cream, ^ gill brandy, li oz. castor sugar, a
pinch of salt, 1 tablespoonful milk.
Sift the flour on to a board, add the salt and sugar ;
mix a tablespoonful of milk with the whites of eggs,
and pour into a well in the centre of the flour, together
with the brandy and cream. Work the whole into a
smooth paste, and roll out very thin on a floured board.
Stamp out some rounds with a tin cutter, prick them
over with a fork, and bake on a floured sheet in a quick
oven.
784. Opera Biscuits. — 6 oz. Coombs' self-raising
flour, 6 oz. castor sugar, 4 oz. ground almonds, 4 oz.
glace cherries, 1 oz. pistachio kernels. 5 eggs, 8 drops,
vanilla essence.
686 RECHERCHE COOKERY.
Put the sugar into a basin, add the eggs one at a
time, and work to a hght cream. Sift the flour, and
work in Hghtly. Blanch the pistachios, peel, and chop
small ; cut the cherries into small pieces, and add both
to the mixture, together with the almonds and vanilla
essence. Put the mixture into a forcing-bag, with a
large plain tube. Squeeze out some drops on to a
greased tin about the size of a halfpenny-piece ; dust
over with fine sugar, and bake in a moderately-heated
oven. When done, remove from the tin on to a sieve,
and serve when cold.
785. Cocoanut Biscuits. — i lb. cocoanut (desiccated
or freshly grated), the whites of 3 eggs, 1| oz. potato
flour or cornflour, 4 oz. castor sugar, wafer paper or
rice paper.
Beat up the whites of eggs to a stiff froth, thoroughly
mix the sugar, cocoanut, and flour. Stir into the whites,
mix carefully with a w^ooden spoon. Drop the mixture
in little heaps, about ^ inch apart, on wafer or rice
paper laid on to a baking- sheet. Bake in a very slow
oven. This mixture may now be laid out for baking by
means of a biscuit or forcing-bag, but where only a
small quantity is required, this mode of dressing is not
advisable.
786. Biscuits a I'Africaine. — 4 oz. castor sugar,
4 oz. flour, 4 oz. butter, 2 oz. Brown & Poison's cornflour,
3 eggs, 3 oz. desiccated cocoanut, a little milk.
Rub the flour and butter together until very fine,
add the cornflour, sugar, and 2 oz. of the cocoanut.
Mix thoroughly, make a well in the centre, beat up the
eggs, and add them, work into a smooth dough ; roll
out about ^ inch thick, cut or stamp out some
oblong biscuit shapes or fingers, place them on a
buttered baking-sheet, brush over with a little sweetened
milk and egg^ sprinkle some cocoanut over the top of
each. Bake in a moderately-heated oven for about
tw^enty minutes. If the paste is found too stiff, a little
milk or cream should be added.
787. Bonne Bouche Drops. — 3 oz. Vienna flour,
PASTRIES (various), CAKES, TARTLETS, &C. 687
1 oz. Paisley flour, 1 egg, 1 tablespoonful cream, ^ lemon,
1^ oz. sugar, 1^ oz. butter, salt, ^ oz. almonds.