1282. FLEMISH GAUFFRES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (25)
  1. Put the flour into a gallon-sized basin, spread it out in the centre.
  2. Dissolve the yeast in the milk over the fire until the whole becomes tepid.
  3. Add the tepid milk and yeast mixture to the flour.
  4. Mix these gradually and thoroughly.
  5. Scrape the sides of the basin with a knife.
  6. Cover the basin with paper and set the batter to rise in the skreen until it has increased to twice its original quantity.
  7. Melt the butter by the fire.
  8. Add the melted butter, salt, orange sugar (or vanilla and sugar), and two whole eggs to the risen batter.
  9. Mix these well into the sponge.
  10. Add the whipped cream and the yolks of the four eggs.
  11. Whip the four egg whites into a substantial froth.
  12. Lightly mix the whipped egg whites into the batter.
  13. Set the batter to rise again in a warm place until it has doubled in quantity.
Baking the Gauffres
  1. Heat the gaufre-irons over the flame of a charcoal fire until sufficiently hot.
  2. Run a little clarified butter through the hot irons with a paste-brush.
  3. Fill one side of the irons with some of the batter, handling it gently with a spoon.
  4. Close the irons and turn them upside down so the batter runs into the opposite side.
  5. Set the irons over the flame of the charcoal fire.
  6. When the gauffres are a bright-yellow colour on one side, turn the irons over to bake the other side.
  7. Turn the gauffres out of the irons.
  8. Trim the edges with a pair of scissors.
  9. Set the gauffres in the oven or before a fire on a baking-sheet covered with paper.
  10. Repeat the process until all the batter is used up.
  11. Shake some orange, lemon, or vanilla sugar over the gauffres.
  12. Pile them up neatly on a napkin and serve.
Original Text
1282. FLEMISH GAUFFRES. Ingredients required:—Eight ounces of flour, six ounces of butter, six eggs, one ounce of yeast, half a pint of milk, half a pint of cream (whipped), the rind of two oranges rubbed on sugar, or a stick of vanilla pounded with half an ounce of sugar, and a little salt. Put the flour into a gallon-sized basin, spread it out in the centre, then add the milk (with the yeast dissolved in it over the fire until the whole becomes tepid); mix these gradually and thoroughly; then take the spoon out, scrape the sides of the basin with a knife, cover it with paper, and set the batter to rise in the skreen. When the sponge has increased to twice its original quantity, the butter should first be merely melted by the fire, and then added with the salt, orange sugar, and two whole eggs; mix these well in with the sponge, then add the whipped cream and the yolks of the four eggs; and lastly, after having whipped the four whites into a substantial froth, mix them lightly in with the batter, and again set it to rise in a warm place, either on the top of the screen or on the kitchen table, that it may rise to twice its original quantity. While the batter is being prepared, let the gaufre-irons be heated over the flame of a charcoal fire, and when sufficiently hot to admit of them baking the gauffres, run a little clarified butter through them with a paste-brush; then fill one side of the irons with some of the batter, handling it gently with a spoon; close the irons, and then turn them upside down (that the batter may run into the opposite side), and set them over the flame of the charcoal fire, and when done of a bright-yellow colour on one side, turn the irons over that the gauffres may be baked also on the other side. They must then be turned out of the irons, and after the edges have been trimmed with a pair of scissors, set them in the oven or before a fire on a baking-sheet covered with paper. Repeat this until the whole of the batter be used up; then, shake some orange, lemon, or vanilla sugar over them, pile them up neatly on a napkin, and serve. These gauffres are generally served as a remove in the second course.
Notes
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