A la Duchesse

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 (7)

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one teaspoonful of orange-flower water
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
5oz. of best flour, sifted ↝ Flour, 00 [Cereal Grains and Pasta]
a well-beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Put half a pint of cream, 1oz. of caster sugar, 2oz. of butter, one teaspoonful of orange-flower water, and a pinch of salt in a stewpan.
Let it come to the boil, and stir in 5oz. of best flour, sifted.
Work it over the fire for a few minutes, then add a well-beaten egg.
Mix thoroughly, and use when cooled.

Original Text · last edited 4 days ago

A la Duchesse : Put half a pint of cream, 1oz. of caster sugar, 2oz. of butter, one teaspoonful of orange-flower water, and a pinch of salt in a stewpan. Let it come to the boil, and stir in 5oz. of best flour, sifted. Work it over the fire for a few minutes, then add a well-beaten egg. Mix thoroughly, and use when cooled.

Notes

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