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Galette Cherbourg’eoise

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. two spoonfuls of spirits of wine
  2. a teaspoonful of salt
  3. a pound of butter
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

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

  1. Dissolve a quarter of a pound of butter, and work it into half a pound of baker’s dough ;
  2. add to it two beaten eges, two spoonfuls of spirits of wine or other spirit, and half a teaspoonful of salt.
  3. Knead or beat well for several minutes ;
  4. let it stand in a warm place to rise for a couple of hours, place in a buttered tin which it will only three parts fill, and bake for thirty minutes;
  5. turn out and serve hot.

Plating

Cookware for this recipe

  • Chef's knife