712. Gáteau Fourré

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (17)
  1. Make a half pound of puff paste (No. 684).
  2. Take one third of the puff paste and roll it out several times to deaden it.
  3. Mould it round with your hands to the shape of a ball.
  4. Roll it out flat to the thickness of half a crown.
  5. Lay it on a baking-sheet.
  6. Put on it marmalade a quarter of an inch thick, reserving about one inch all round of paste to fix the cover on.
  7. Roll out the remainder of the paste to the same shape; it will of course be thicker.
  8. Wet the edges of the bottom and lay the cover on it.
  9. Press it so that it sticks.
  10. Cut neatly round the edges.
  11. Make a mark with the back of a knife about a quarter of an inch deep and half an inch apart all round.
  12. Egg over.
  13. Lightly mark any fanciful design with the point of a knife on the cover.
  14. Bake in a very hot oven for twenty minutes.
  15. When nearly done, sprinkle some sugar over and salamander.
  16. Serve cold.
  17. It may be made with frangipane and cream and apple marmalade, and then can be served hot.
Original Text · last edited 12 days ago
712. Gáteau Fourré.—This style of cake is exceedingly simple, and admits of great variation. You must make a half pound of puff paste (No. 684), take one third of it and roll it out several times so as to deaden it, then mould it round with your hands to the shape of a ball, then roll it out flat to the thickness of half a crown, lay it on a baking-sheet, put on it marmalade a quarter of an inch thick, reserving about one inch all round of paste to fix the cover on, then roll out the remainder of the paste to the same shape, it will of course be thicker, wet the edges of the bottom and lay the cover on it, press it so that it sticks, cut neatly round the edges, and make a mark with the back of a knife about a quarter of an inch deep and half an inch apart all round, egg over, and lightly mark any fanciful design with the point of a knife on the cover, bake in a very hot oven for twenty minutes; when nearly done sprinkle some sugar over and salamander, and serve cold. It may be made with frangipane and cream and apple marmalade, and then can be served hot.
Notes
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