1283. FRENCH GAUFFRES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for serving
Instructions (7)
  1. Place the flour, sugar, and salt in a basin.
  2. Add the yolks of eggs, the pounded vanilla, and the curaçao, and mix these well together.
  3. Gradually add the whipped cream.
  4. Just before using the batter, add the whipped whites of eggs, and mix them in lightly so as to thoroughly incorporate them with it.
  5. Bake these gauffres in the same way as the foregoing, observing, however, that the iron be very carefully heated, and the superfluous heat allowed to go off previously to filling them with the batter; as, owing to the presence of sugar in their composition, they readily acquire colour.
  6. When done, shake some vanilla-sugar over them, and send to table.
  7. These gauffres may be spread with some kind of preserve; such as apricot, currant-jelly, &c.
Original Text
1283. FRENCH GAUFFRES. Ingredients required:—Eight ounces of flour, four ounces of pounded sugar, one pint of whipped cream, eight eggs, one stick of vanilla, a little salt, and a glass of curaçao. Place the flour, sugar, and salt in a basin, then add the yolks of eggs, the pounded vanilla, and the curaçao, and mix these well together, gradually adding the whipped cream; just before using the batter, add the whipped whites of eggs, and mix them in lightly so as to thoroughly incorporate them with it. Bake these gauffres in the same way as the foregoing, observing, however, that the iron be very carefully heated, and the superfluous heat allowed to go off previously to filling them with the batter; as, owing to the presence of sugar in their composition, they readily acquire colour. When done, shake some vanilla-sugar over them, and send to table. These gauffres may be spread with some kind of preserve; such as apricot, currant-jelly, &c.
Notes
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