Pâte a Génoise Fine
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 4 ingredients
- one lb. of powdered sugar
- one tablespoonful of vanilla sugar
- twelve oz. of sifted flour
- eight 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
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- Put into a copper basin one lb.
- of powdered sugar and sixteen eggs.
- Mix the two;
- place the basin upon hot cinders or on the hob, and whisk its contents until they reach the “ribbon” stage (see remarks below).
- Then add the selected aroma (vanilla sugar, orange rind, or liqueur, in the proportion of one tablespoonful of vanilla sugar or orange rind, and one liqueur-glass of liqueur, to the quantities given above), twelve oz.
- of sifted flour, and eight oz.
- of melted butter, the latter being carefully poured into the paste without allowing it to bubble.
- Mix these ingredients with the paste, raising the latter by means of a spatula that it may not get heavy.
- Bake it in buttered and dredged moulds.
- Remarks.—A preparation of Biscuit or Génoise reaches the “ribbon” stage when it becomes thick, draws out in ribbon-form, and takes some time to level itself again when a spoon is pulled out of it.
- This state of the paste is also indicative of its lightness.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Spatula
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Sieve