1280. BRUSSELS BISCUITS, OR RUSKS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (3)
  1. Mix the paste in the manner described for the preparation of the Champagne cake, excepting that this must be beaten with the hand on the slab until it presents the appearance of elasticity; the sponge should then be added, and after the whole has been well worked once more, the paste must be placed in long narrow tins, about two inches deep, and of about the same width proportionately to placing the paste in the moulds; these should be first well floured inside (to prevent the paste from sticking), then the paste rolled out to their own length, and about one inch and a half thick, dropped into them, and set in a warm place to rise.
  2. When the paste has sufficiently risen, it must be gently turned out on a baking-sheet previously spread with butter, then egged all over with a soft paste-brush, and baked of a bright deep-yellow colour.
  3. When done, cut them up in slices about a quarter of an inch thick; place them flat on a baking-sheet, and put them again in the oven to acquire a light-yellow colour on both sides.
Original Text
1280. BRUSSELS BISCUITS, OR RUSKS. INGREDIENTS required :—One pound of flour, ten ounces of butter, half an ounce of German yeast, four ounces of sugar, four whole eggs, and four yolks, a tea-spoonful of salt, and a gill of cream. Mix the paste in the manner described for the preparation of the Champagne cake, excepting that this must be beaten with the hand on the slab until it presents the appearance of elasticity; the sponge should then be added, and after the whole has been well worked once more, the paste must be placed in long narrow tins, about two inches deep, and of about the same width proportionately to placing the paste in the moulds; these should be first well floured inside (to prevent the paste from sticking), then the paste rolled out to their own length, and about one inch and a half thick, dropped into them, and set in a warm place to rise. When the paste has sufficiently risen, it must be gently turned out on a baking-sheet previously spread with butter, then egged all over with a soft paste-brush, and baked of a bright deep-yellow colour. When done, cut them up in slices about a quarter of an inch thick; place them flat on a baking-sheet, and put them again in the oven to acquire a light-yellow colour on both sides.
Notes
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