The galette is a favourite cake in France, and may be made rich, and comparatively delicate, or quite common, by using more or less butter for it, and by augmenting or diminishing the size. Work lightly three quarters of a pound of good butter into a pound of flour, add a large saltspoonful of salt, and make these into a paste with the yolks of a couple of eggs mixed with a small cup of good cream, should it be at hand; if not, with water; roll this into a complete round, three quarters of an inch thick; score it in small diamonds, brush yolk of egg over the top, and bake the galette for about half an hour in a tolerably brisk oven; it is usually eaten hot, but is served cold also. An ounce of sifted sugar is sometimes added to it.
A good galette: flour, 1 1b.; butter, 3/4 lb.; salt, 1 saltspoonful; yolks of eggs, 2; cream, small cupful: baked 1/2 hour. Common galette: flour, 2 lbs.; butter, 3/4 to 1 lb.; no eggs.
Mix with a pound and a half of flour, ten ounces of well-cleaned cur rants, and a small teaspoonful of salt; make these into a smooth paste with clotted cream (any which is very thick will do), roll the cake till it is an inch and a quarter in depth, and bake it thoroughly in a quick oven, after having scored the top.
Flour, 1 1/2 lb.; currants, 10 ozs.; salt, small teaspoonful; clotted, or very thick cream, 3/4 to full pint: 35 to 45 minutes, brisk oven.
These are very much served as a tea-cake at the tables of the superior order of Kentish farmers. For the mode of making them, proceed as for flead-crust (see Chapter XVI (Pastry).); cut the cakes small with a round cutter, and leave them more than half an inch thick; if well made, they will rise much in the oven. Bake them in a moderate but not slow oven.
Flour, 2 lbs.; flead, 1 1/4 lb.; butter, 6 ozs.: baked 10 to 15 minutes.
Work into a pound of flour six ounces of butter, and mix well with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs. Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart. Bake them in a very gentle oven, from a quarter of an hour to twenty minutes, or until they are equally coloured to a pale brown.
Flour, 1 lb.; butter, 6 ozs.; sugar, 8 ozs.; currants, 6 ozs.; candied peel, 2 ozs.; rind of 1 lemon; eggs, 4:15 to 20 minutes.
Beat and mix well together four eggs properly whisked, and half a pound of fine sifted sugar; pour to them by degrees a quarter pound of clarified butter, as little warmed as possible; stir lightly in with these four ounces of dry sifted flour, beat the mixture for about ten minutes, put it into small buttered patty-pans, and bake the cakes a quarter of an hour in a moderate oven. They should be flavoured with the rasped or grated rind of a small lemon, or with pounded mace or cinnamon.
Eggs, 4; sugar, 1/2 lb.; butter, 4 ozs.; flour, 4 ozs.; lemon-rind, mace, or cinnamon: baked, 15 minutes.