French Eolls
From The new home cook book (1896).
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A historical recipe
The new home cook book (1896).
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 2 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.
- 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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- Mrs.
- Thos.
- Orton.
- Take one-half cup of yeast, rub a small one-half cup of butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet ;
- mix as for soda biscuit.
- Let it rise till morning.
- Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkle a little flour on to roll up.
- Put in the pan when light, bake twenty minutes.
- Nice.
Plating
Cookware for this recipe
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Chef's knife