Petites Genoises au Chocolat

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 (6)
for moulds
Instructions (4)
  1. Beat the yolks of five eggs with 4oz. of caster sugar for five minutes till light.
  2. Add in 2oz. of creamed butter, and the stiffly-whipped whites of the five eggs alternately with 3oz dried and sifted flour.
  3. Whisk this all well together.
  4. Fill any little fancy moulds to taste (previously buttered and dusted with equal parts of sugar and flour sifted together) with the paste.
Original Text · last edited 4 days ago
Petites Genoises au Chocolat.—Beat the yolks of five eggs with 4oz. of caster sugar for five minutes till light, then add in 2oz. of creamed butter, and the stiffly-whipped whites of the five eggs alternately with 3oz. dried and sifted flour. Whisk this all well together, then fill any little fancy moulds to taste (previously buttered and dusted with equal parts of sugar and flour sifted together) with the paste,
Notes
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