I’m fascinated by outdated cookbooks, they’re a window again in time. Getting ready a recipe with solely the instruments they’d at hand makes you admire not solely the home equipment we take without any consideration but additionally simply how a lot effort they might go to as a way to impress. The cookbook we’re taking a look at as we speak, THE ROYAL BOOK OF PASTRY AND CONFECTIONERY is by JULES GOUFFÉ, 1874.
The recipe particulars are:
NEAPOLITAN TIMBALE
Make the paste in the best way described for Timbale àla Chateaubriand (I’ve written that recipe out for you additional down this web page), utilizing:
10 oz (283.5 grams). of Jordan almonds,
10 oz (283.5 grams). of pounded sugar,
10 oz (283.5 grams). of butter,
1 lb (0.45 kilograms). of flour,
the grated peel of a lemon,
a small pinch of salt,
as many yolks of egg as are required to make a stiffish
paste ; Roll the paste out to inch thickness, reduce it into rounds with
a 4-inch plain cutter, and reduce out the within of every spherical with a
3-inch plain cutter ;
Bake the rings of paste in a slack oven till they purchase a
gentle golden tinge ;
Make a stiff icing with some purple currant juice and high-quality sugar,
and put it right into a paper cone ;
When the paste rings are chilly, press out among the icing on
one in all them, stick one other on the highest, and proceed in the identical
manner till all of the rings are caught one above the opposite, with the
icing shewing between every ;
Make and bake a spherical of pâte d’workplace 6 inches (15.24 centimetres) in diameter,
brush it over with a bit of white of egg, and strew it with inexperienced
sugar ;
When the timbale is dry, trim the surface very clean, glaze
it with some apricot jam, beforehand rubbed by means of a silk sieve ;
put it on the spherical of pâte d’workplace, and decoration it with some
puff paste patterns made within the following method :
Make some Puff Paste (vide web page 40), utilizing very white butter,
give it 12 turns, roll it out to 1 inch (2.54 centimetres) thickness, and reduce it with
some fancy cutters, dredge some high-quality sugar over the patterns, and
bake them in a brisk oven ; the patterns ought to nonetheless be versatile
when they’re taken out of the oven ;
Stick them on the timbale, being cautious to not break them;
When about to serve, fill the timbale with some Vanilla Cream
Ice (vide Chapter XI. ), heaping it up above the highest of the timbale
Cut up 2 sticks of vanilla lengthwise in 4 items,
and put the items into the boiling cream, cowl the stewpan, and let the
vanilla steep for an hour ;
Break 12 yolks of egg in a stewpan, add 12 oz (340.19 grams) . of pounded
sugar, and work them along with a picket spoon ; combine within the
vanilla cream, and stir over the fireplace, with out boiling, till the
custard coats the spoon ;
Pressure the cream by means of a silk sieve right into a basin, and let it
get chilly, stirring it often to stop a pores and skin forming on the
floor ;
Ought to the cream be lumpy, it have to be strained once more ;
Set a freezing-pot in some blended pounded ice and bay-salt,
pour within the cream, work it with the spatula, and, when it’s set,
combine in 3 gills of whipped double cream, shut the freezing- pot,
and canopy it with pounded ice ;
On the finish of two hours, uncover the freezing-pot and dish the
vanilla ice on a serviette in an irregular pile.
The ice could be moulded in fancy moulds, as follows :
Set the moulds within the ice ;
When the cream has been frozen and labored within the freezing
pot as above, fill the moulds with it, shut them , unfold some
butter over the openings, and imbed the moulds in pounded ice
and bay- salt ; place a folded moist fabric on the highest ; let the
moulds stay thus until the ices are wished, and switch them out
of the moulds on to a serviette on a dish.
Chocolate, Orange, Lemon, Orange Flower Water, and Tea
Ices are ready in the identical manner by mixing the flavouring with
the cream.
TIMBALE À LA CHATEAUBRIAND
Take :
lb. of Jordan almonds, 8 yolks of egg,
lb. of pounded sugar,
6 oz (170.1 grams). of flour,
2 oz (56.7 grams). of butter,
the grated peel of a lemon,
a small pinch of salt ;
Blanch, peel, wash, and dry the almonds, and pound them in
a mortar, moistening with some white of egg to stop their
turning oily ;
when effectively pounded, add the butter, the sugar, the
flour, the lemon, and the salt, and blend to a stiffish paste with the
yolks of egg added one by one ;
Let the paste relaxation for an hour, and roll it out to 1/8 thickness ;
reduce out two strips as vast as the peak of the mould used for
making the timbale ; bake the 2 strips of paste in a slack oven
till they purchase a lightweight golden tinge ; then trim the strips very
clean, and reduce them throughout in items 1 inch (2.54 centimetres) vast ;
Roll the rest of the paste to inch thickness, bake it
additionally in order that it might purchase a lightweight golden tinge, and reduce it ,
while sizzling, with a plain 1 inch (2.54 centimetres) spherical cutter ;
PUFF PASTE
Take :
1 lb (0.45 kilograms). of flour,
1 lb (0.45 kilograms). of butter,
oz. of salt,
3 gills of water ;
Sift the flour on to the pasteboard, make a gap within the center,
put within the salt and a part of the water, combine, including the water by
levels, being cautious to sprinkle the water everywhere in the flour
and to combine it evenly ;
PART] PASTES 41
Work the paste effectively, and, when it now not adheres to the
board, roll it out to a spherical about 3 inches (7.62 centimetres) thick, and let it relaxation
for 5 minutes ;
Work the butter in a fabric to expel all of the water which is in
it , and, if the paste is made in winter, work the butter till it’s
fairly clean ;
Unfold the butter on to the paste, flatten each collectively to a
2-inch thickness, and fold over the edges of the paste in order to
enclose the butter and kind a sq. (vide woodcut, web page 41) ;
Roll out the paste to a 3-foot size ( vide woodcut, web page 41 ) ,
fold over one third of the size, flatten it barely with the
rolling pin, and fold the opposite third over this (vide woodcut).
Flip the paste spherical, roll it out once more to a size of about 3
ft, fold it over, and repeat this six occasions, letting the paste relaxation
for ten minutes between each two turns.
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All recipe portions within the e book are in grams, ounces and cups.
