Galette

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Good galette

flour, 1 lb. ↝ Flour, 00 [Cereal Grains and Pasta]
butter, 3/4 lb. ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt, 1 saltspoonful ↝ Salt, table, iodized [Spices and Herbs]
yolks of eggs, 2 ↝ Egg, yolk only, raw [Eggs and omelets]
cream, small cupful ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Common galette

flour, 2 lbs. ↝ Flour, 00 [Cereal Grains and Pasta]
butter, 3/4 to 1 lb. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional additions

good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a large saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of a couple of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a small cupful of good cream, or simply with water ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
An ounce of sifted sugar ↝ Sugar, NFS [Sugars and honey]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (7)

Work lightly three-quarters of a pound of good butter into a pound of flour.
Add a large saltspoonful of salt.
Make these into a paste with the yolks of a couple of eggs mixed with a small cupful of good cream, or simply with water.
Roll this into a complete round, three-quarters of an inch thick.
Score it in small diamonds.
Brush yolk of egg over the top.
Bake the galette for about half an hour in a tolerably quick oven.

Original Text

A GALETTE.

The galette is a favourite cake in France, and may be made rich and comparatively delicate, or quite common, by using more or less butter for it, and by augmenting or diminishing the size. Work lightly three-quarters of a pound of good butter into a pound of flour, add a large saltspoonful of salt, and make these into a paste with the yolks of a couple of eggs mixed with a small cupful of good cream, or simply with water; roll this into a complete round, three-quarters of an inch thick; score it in small diamonds, brush yolk of egg over the top, and bake the galette for about half an hour in a 558tolerably quick oven: it is usually eaten hot, but is served cold also. An ounce of sifted sugar is sometimes added to it.

A good galette: flour, 1 lb.; butter, 3/4 lb.; salt, 1 saltspoonful; yolks of eggs, 2; cream, small cupful: baked 1/2 hour. Common galette: flour, 2 lbs.; butter, 3/4 to 1 lb.; no eggs.

Notes

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