Lady’s-finger Biscuit Paste
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
No ratings yet
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one lb. of sugar
- a tablespoonful of orange-flower water
- twelve oz. of sifted flour
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Stir one lb.
- of sugar and sixteen egg-yolks in a basin until the preparation has whitened slightly and has reached the ribbon stage.
- Now add a tablespoonful of orange-flower water;
- mix therewith twelve oz.
- of sifted flour, followed by sixteen egg-whites, whisked to a stiff froth.
- Take care to effect the mixture by raising and cutting the preparation with the spatula, that the former may be quite light.
Plating
Cookware for this recipe
-
Whisk
-
Wooden spoon
-
Spatula
-
Sieve