Bordeaux

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)
for filling
for glace
Instructions (10)
  1. Beat a pound of fresh butter to a cream with a pound of caster sugar.
  2. Work in, one or two at a time, eight large or nine small eggs.
  3. Lastly, work in 1lb. 4oz. of sifted flour, with a few drops of essence of lemon, colouring it with a little tincture of saffron prepared as for a baba.
  4. Bake in a moderate oven, in square or oblong tins three inches deep.
  5. When cold, slice the cakes.
  6. Spread the slices with apricot or any other nice jam beaten up with a little thick cream.
  7. Replace the cake in shape.
  8. Cover it well and evenly with the following glace.
  9. Put into a delicately clean pan 4/5lb. best icing sugar, with three tablespoonfuls of noyau or noyau syrup.
  10. Stir it over the fire till just warm, and then use.
Original Text · last edited 4 days ago
Bordeaux. —Beat a pound of fresh butter to a cream with a pound of caster sugar, then work in, one or two at a time, eight large or nine small eggs, and, lastly, 1lb. 4oz. of sifted flour, with a few drops of essence of lemon, colouring it with a little tincture of saffron prepared as for a baba. Bake in a moderate oven, in square or oblong tins three inches deep. When cold, slice the cakes, and spread the slices with apricot or any other nice jam beaten up with a little thick cream, replace the cake in shape, and cover it well and evenly with the following glace: Put into a delicately clean pan ⅘lb. best icing sugar, with three tablespoonfuls of noyau or noyau syrup, stir it over the fire till just warm, and then use.
Notes
—