Brioche A Lallemande With Madeira Sauch
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Make some Brioche Paste as directed in the First Part (vzde page 199).
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- Butter a plain pudding-mould;
- half fill it with the paste, and, when it has risen to the top of the mould, bake the brioche in the oven;
- Rub 4 lb.
- of Apricot Jam through a hair sieve;
- put it in a stewpan with 4 pint of Madeira;
- boil for three minutes, stirring With @ spoon ;
- When the brioche is done, turn it out of the mould: cut it into four ‘equal rounds;
- spread each slice over with some of the apricot, and replace them one above the other;
- glaze the outside of the cake with some more of the apricot, and serve the remainder in a boat.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Sieve