120 BREAD, CAKES, AND BISCUITS.
work it all to a stiff paste. Roll this out evenly, cut it
into quarters, and roll these out again; then break off
small pieces, roll these out into fingers 3in. or 4in. long,
and not very thick, place them on a well-buttered baking
sheet, brush them over with egg, and bake in a slack oven
till lightly coloured; then lift them out and set them in the
screen till crisp.
BISCUITS, CHOCOLATE.—Mix lightly into the stiffly whisked
whites of six eggs sufficient best grated vanilla chocolate
to colour and rather strongly flavour them; now add
sufficient sifted sugar and fine flour to produce a light,
workable paste; shape these biscuits, put them on paper-
covered baking sheets, and bake them in a gentle oven. In
France chocolate biscuits are made by cutting a very thin
sheet of Genoa pastry (or Swiss roll paste) into rounds,
crescents, etc., and dipping them singly into the following:
Dissolve 13oz. best vanilla chocolate with a very little
water, then add about three spoonfuls of icing sugar and a
few drops essence of vanilla, and keep it all stirred over a
slow fire till sufficiently thick to coat, but not run off, the
biscuits. Any icing may manifestly be used for them. The
biscuits are ready when the icing is set and hard.