Put the cream, sugar, butter, orange-flower water,
and salt in a stewpan and when on boiling-point stir in
enough sifted flour to form a dry paste, and work over
the fire till the flour is cooked. When a little cool, add
two or three eggs.
800. Glace Royale. — Put a white of egg into a basin,
stir with a wooden spoon, and add gradually about a
quarter of a pound of fine icing sugar ; work it
thoroughly, adding a few drops of lemon juice at the
last. It must be worked until the whole presents
a thick and yet a liquid shiny substance, which
must be perfectly white. To ice a cake, the surface of
the same, should be masked with the glace about a
quarter of an inch thick. It should not be decorated
until the coating is perfectly set, which is best
effected by placing the cake for a few minutes in a
cool oven, keeping the cake covered with a piece of
paper.
801. Icing : Petits Fours, Gateaux, and Small Pastry.
— Fondant tor Masking Cakes and Gateaux. — 1| lb.
lump sugar, a good pinch of cream of tartar, about a gill
of boiling water.
Put the sugar into a copper stewpan, add the pinch
of cream of tartar, pour the water (boiling) over, and
PASTRIES (various), CAKES, TARTLETS, ETC. 691
let stand on the stove until the sugar is quite dissolved.
Set it over a quick fire and allow it to boil up quickly for
a few minutes. The best way to find out when the
sugar has boiled sufficiently is to try the heat with a
thermometer, which should register 240 degrees for
fondant sugar. Take it from the fire and rub the
syrup with a wooden spoon against the sides for a
minute or two. After it has stood to cool for a few
minutes, sprinkle a few drops of cold water over the
top and stir until it becomes a white or creamy
substance. It is best to turn it into an earthenware
basin as soon as it is done. It can be kept for a long
time if covered over with a thick damp cloth, which
should, of course, be changed and redamped from time
to time. When required for use a quantity is put into
a stewpan or basin and stood in hot water over the fire,
and is worked until it is fit for glazing. A little
water may be added if not soft enough. In order to
know when the fondant is fit for use it should be just
warm enough to bear the finger in it. Any flavouring
can be added when melted ; use always the best
quaUty. Chocolate flavour is added by grating a small
quantity of unsweetened chocolate or cocoa powder, both
of which should be previously melted before it is added.
For coffee flavour use extract or essence of coffee.
802. Glace Fondante au Cafe (Coffee Icing). — Put a
pound of best icing sugar or very fine castor sugar
in a copper pan, add about a gill of water and boil it
to the small ball degree ; turn out into a basin, and
work with a spatula until it becomes creamy ; flavour
with a dessert- spoonful of best coffee essence. Dip in
the surface of the gateaux and finish as directed. It
is necessary to remember that if fondant icing is used
too warm it will lose its briUiancy, and that it should
be stirred until it has reached the desired consistency
for icing — in other words, the icing point.
803. Beurre au Cafe (Moka). — Coffee Butter for
decorating Pastry and Cakes. — | lb. fresh butter, 4 oz.
castor sugar, 1 yolk of egg, essence of coffee.
44
692
RECHERCHE COOKERY.
Page 329
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Put the cream, sugar, butter, orange-flower water,
and salt in a stewpan and when on boiling-point stir in
enough sifted flour to form a dry paste, and work over
the fire till the flour is cooked. When a little cool, add
two or three eggs.
800. Glace Royale. — Put a white of egg into a basin,
stir with a wooden spoon, and add gradually about a
quarter of a pound of fine icing sugar ; work it
thoroughly, adding a few drops of lemon juice at the
last. It must be worked until the whole presents
a thick and yet a liquid shiny substance, which
must be perfectly white. To ice a cake, the surface of
the same, should be masked with the glace about a
quarter of an inch thick. It should not be decorated
until the coating is perfectly set, which is best
effected by placing the cake for a few minutes in a
cool oven, keeping the cake covered with a piece of
paper.
801. Icing : Petits Fours, Gateaux, and Small Pastry.
— Fondant tor Masking Cakes and Gateaux. — 1| lb.
lump sugar, a good pinch of cream of tartar, about a gill
of boiling water.
Put the sugar into a copper stewpan, add the pinch
of cream of tartar, pour the water (boiling) over, and
PASTRIES (various), CAKES, TARTLETS, ETC. 691
let stand on the stove until the sugar is quite dissolved.
Set it over a quick fire and allow it to boil up quickly for
a few minutes. The best way to find out when the
sugar has boiled sufficiently is to try the heat with a
thermometer, which should register 240 degrees for
fondant sugar. Take it from the fire and rub the
syrup with a wooden spoon against the sides for a
minute or two. After it has stood to cool for a few
minutes, sprinkle a few drops of cold water over the
top and stir until it becomes a white or creamy
substance. It is best to turn it into an earthenware
basin as soon as it is done. It can be kept for a long
time if covered over with a thick damp cloth, which
should, of course, be changed and redamped from time
to time. When required for use a quantity is put into
a stewpan or basin and stood in hot water over the fire,
and is worked until it is fit for glazing. A little
water may be added if not soft enough. In order to
know when the fondant is fit for use it should be just
warm enough to bear the finger in it. Any flavouring
can be added when melted ; use always the best
quaUty. Chocolate flavour is added by grating a small
quantity of unsweetened chocolate or cocoa powder, both
of which should be previously melted before it is added.
For coffee flavour use extract or essence of coffee.
802. Glace Fondante au Cafe (Coffee Icing). — Put a
pound of best icing sugar or very fine castor sugar
in a copper pan, add about a gill of water and boil it
to the small ball degree ; turn out into a basin, and
work with a spatula until it becomes creamy ; flavour
with a dessert- spoonful of best coffee essence. Dip in
the surface of the gateaux and finish as directed. It
is necessary to remember that if fondant icing is used
too warm it will lose its briUiancy, and that it should
be stirred until it has reached the desired consistency
for icing — in other words, the icing point.
803. Beurre au Cafe (Moka). — Coffee Butter for
decorating Pastry and Cakes. — | lb. fresh butter, 4 oz.
castor sugar, 1 yolk of egg, essence of coffee.
44
692
RECHERCHE COOKERY.