Savoy-biscuit Paste
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 3 ingredients
- one lb. of sugar
- six oz. of very dry
- six oz. of fecula
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
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 fourteen egg-yolks in a basin until the preparation reaches the ribbon stage.
- Flavour with vanilla sugar;
- add six oz.
- of very dry, sifted flour mixed with six oz.
- of fecula, and finally mix therewith the fourteen egg-whites, which should be in a very stiff froth.
- Carefully set the preparation in buttered and fecula-dredged moulds, filling the latter only two-thirds full, and leaving the remaining third to be covered by the rising of the paste while baking.
- Bake in a regular, moderate oven.
Plating
Cookware for this recipe
-
Wooden spoon
-
Sieve