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Pâte a Biscuit Manque

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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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

  1. one lb. of sugar
  2. three tablespoonfuls of rum
  3. ten oz. of melted butter

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.

Method

  1. Stir one lb.
  2. of sugar with eighteen egg-yolks in a basin until the preparation is white and light.
  3. Add three tablespoonfuls of rum, thirteen oz.
  4. of sifted flour, and ten oz.
  5. of melted butter, carefully poured away.
  6. Mix, raising it with the spatula in so doing.
  7. Set the preparation in special buttered and dredged moulds, filling the latter only two-thirds full with it.
  8. Bake in a moderate oven.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Spatula
  • Sieve
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.