Tourtelettes au levain

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

a teaspoonful of brewer's yeast ↝ Yeast [Not included in a food category]
a little warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1/2lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tumblerful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
more flour ↝ Flour, 00 [Cereal Grains and Pasta]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (8)

Dissolve a teaspoonful of brewer's yeast in a little warm cream.
Mix 1/2lb. of butter with a pinch of salt, six eggs, and a tumblerful of cream.
Into this work some flour, then add the yeast, and knead in more flour until the paste is of a sufficient consistency to break into small lumps.
Let it stand a little while only to rise.
Butter some small moulds.
Fill them with the paste nearly up to the edge.
Brush them over with egg.
Bake them in a hot oven.

Original Text · last edited 4 days ago

Tourtelettes au levain : Dissolve a teaspoonful of brewer's yeast in a little warm cream, mix ½lb. of butter with a pinch of salt, six eggs, and a tumblerful of cream; into this work some flour, then add the yeast, and knead in more flour until the paste is of a sufficient consistency to break into small lumps; let it stand a little while only to rise; butter some small moulds, fill them with the paste nearly up to the edge, brush them over with egg, and bake them in a hot oven.

Notes

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