1298f. CHAMPAGNE BISCUITS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Place the butter in a basin, and work it with a wooden spoon until it presents the appearance of thick cream.
  2. Add the sugar, flour, yolks of eggs, the carraway seeds and the salt.
  3. Gradually mix in the whites of the eight eggs previously whisked firm.
  4. Procure a sheet of stout cartridge-paper, which must be folded in reversed plaits so as that, when the paper is opened, it may present the appearance of the flutes of a fan, thus forming angular trenches about an inch deep.
  5. Fill a biscuit-former with some of the batter, and proceed to force-out some finger-like biscuits into the aforesaid paper trenches of about three inches long.
  6. Shake some sifted sugar over these.
  7. Bake them of a light colour in a very moderate oven.
Original Text
1298f. CHAMPAGNE BISCUITS. INGREDIENTS:—Eight ounces of flour, eight ounces of pounded sugar, eight ounces of fresh butter, eight eggs, a quarter of an ounce of carraway seeds, a pinch of salt. Place the butter in a basin, and work it with a wooden spoon until it presents the appearance of thick cream; you then add the sugar, flour, yolks of eggs, the carraway seeds and the salt, gradually mix the whites which in the eight whites of eggs previously whisked firm for the purpose. You now procure a sheet of stout cartridge-paper, which must be folded in reversed plaits so as that, when the paper is opened, it may present the appearance of the flutes of a fan, thus forming angular trenches about an inch deep. Next, fill a biscuit-former with some of the batter, and proceed to force-out some finger-like biscuits into the aforesaid paper trenches of about three inches long; shake some sifted sugar over these, and bake them of a light colour in a very moderate oven. These cakes are fit only for dessert.
Notes
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