French Biscuit
From Gillett's magic cook book (1892).
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A historical recipe
Gillett's magic cook book, by Egbert W Gillett (1892).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 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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- Two teacupfuls milk or water, one tablespoonful butter, one tablespoonful sugar, one teaspoonful salt;
- stir ingredients together and let it boil up, then remove from stove;
- when lukewarm add dissolved Magic Yeast and flour to make a stiff sponge;
- set in a warm place till light;
- then work in a very little more flour;
- let rise again;
- when light cut in rolls;
- crease with a knife;
- put a piece of butter in the middle, fold over and set in pans until very light;
- bake about twenty minutes.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon