Genoises à la Reine, or Her Majesty’s Pastry

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the nouilles
For boiling the nouilles
For flavoring and sweetening
For enriching the mixture
For spreading on the paste
For baking the paste
Instructions (21)
  1. Make some nouilles (see page 5) with the yolks of four fresh eggs.
  2. Drop the cut nouilles into 1.5 pints of boiling cream (or milk, or a mix) in which 6 oz. of butter have been dissolved.
  3. Boil quickly for 1-2 minutes, stirring to prevent lumps.
  4. Add a pinch of salt and 6 oz. of sugar with the rasped rinds of 2 lemons.
  5. Place the saucepan over a gentle fire and simmer for 30-40 minutes.
  6. Remove from heat and stir in the yolks of 6 eggs.
  7. Pour the mixture onto a clean baking-tin rubbed with butter.
  8. Level the nouilles with a knife to less than 1/4 inch thickness, spreading evenly.
  9. Bake in a moderate oven until a fine, equal brown.
  10. Pierce any air-bladders that appear with a knife point.
  11. On removing from the oven, divide the paste into two equal parts.
  12. Turn one half onto a clean tin or large dish, underside uppermost.
  13. Quickly spread a jar of apricot jam over it.
  14. Place the other half on top, brown side outwards.
  15. Let the paste cool.
  16. Stamp out shapes with a round or diamond cutter.
  17. Arrange the genoises tastefully in a dish.
Serving suggestions
  1. This pastry is best the day it is baked.
  2. For a pudding, make the whole quantity.
  3. For smaller pastries, remove a little from the center with a teaspoon and replace with preserve just before serving hot.
  4. Alternatively, serve cold.
Original Text
GENOISES À LA REINE, OR HER MAJESTY’S PASTRY. Make some nouilles (see page 5), with the yolks of four fresh eggs, and when they are all cut as directed there, drop them lightly into a pint and a half of boiling cream (new milk will answer quite as well, or a portion of each may be used), in which six ounces of fresh butter have been dissolved. When these have boiled quickly for a minute or two, during which time they must be stirred to prevent their gathering into lumps, add a small pinch of salt, and six ounces of sugar on which the rinds of two lemons have been rasped; place the saucepan over a clear and very gentle fire, and when the mixture has simmered from thirty to forty minutes take it off, stir briskly in the yolks of six eggs, and pour it out upon a delicately clean baking-tin which has been slightly rubbed in every part with butter; level the nouilles with a knife to something less than a quarter of an inch of thickness, and let them be very evenly spread; put them into a moderate oven, and bake them of a fine equal brown: should any air-bladders appear, pierce them with the point of a knife. On taking the paste from the oven, divide it into two equal parts; turn one of these, the underside uppermost, on to a clean tin or a large dish, and spread quickly over it a jar of fine apricot-jam, place the other half upon it, the brown side outwards, and leave the paste to become cold; then stamp it out with a round or diamond-shaped cutter, and arrange the genoises tastefully in a dish. This pastry will be found delicious the day it is baked, but its excellence is destroyed by keeping. Peach, green-gage, or magnum bonum jam, will serve for it quite as well as apricot. We strongly recommend to our readers this preparation, baked in pattypans, and served hot; or the whole quantity made into a pudding. From the smaller ones a little may be taken out with a teaspoon, and replaced with some preserve just before they are sent to table; or they may thus be eaten cold. 367Nouilles of 4 eggs; cream or milk, 1-1/2 pint; butter, 6 oz.; sugar 6 oz.; rasped rinds of lemons, 2; grain of salt: 30 to 40 minutes. Yolks of eggs, 6: baked from 15 to 25 minutes.
Notes
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