(3268). Flutes Of Brioche (Flutes En Brioche)

Take some brioche paste (No. 130) hardened on ice; divide it into two-ounce pieces and roll each of these into a string on the table, having them six to seven inches long; range them at once on a baking sheet at short distances apart and egg them over twice, then cook in a hot oven, and when removed pass a knife under to detach them from the sheet.

(3269). Brioches For Breakfast (Brioches Pour Le Dejeuner)

Small brioches can be baked in small channeled molds or else simply laid on a baking pan. In both cases they must be rolled into balls. Have some raised brioche paste (No. 130) that has been hardened on the ice; invert it on a floured table and shape it into large rolls; cut these across into equal pieces and mold them into balls with the hands; lay them at some distance apart on tins or else each one in a separate mold; flatten down the center with a damp finger and introduce into this cavity a small piece of the same dough molded the shape of a comma; this is to form the head of the brioche. Let the dough rest for ten minutes, then egg over the brioches and bake them for twenty minutes in a brisk but not too fierce oven; after removing keep them for ten minutes at the entrance of the oven before serving.

(3273). Flannel Cakes (Galettes Legeres)

Place in a bowl four ounces of butter and two ounces of sugar; work well together to obtain a creamy preparation, then add four whole eggs one by one, and after the eggs are well incorporated put in eight ounces of flour and two gills of milk. Have the paste nice and smooth, and just when ready to use add a tablespoonful of baking powder mingled with an equal quantity of flour, then finish cooking and serve exactly the same as the buckwheat cakes (No. 3272).

(3274). Indian Cakes (Galettes Indiennes)

Have in a vessel six ounces of wheat flour and four ounces of corn flour sifted together; add one ounce of powdered sugar, a pinch of salt and one gill of milk. Mix well in order to obtain a smooth running paste, then pour in an ounce and a half of melted butter. Just when ready to cook the cakes add to the mixture a teaspoonful of baking powder, already mingled with a tea-spoonful of flour, and finish exactly the same as for the buckwheat cakes (No. 3272). When cooked dish and set a cover on top, serving them immediately.

(3275). Rice Cakes (Galettes Au Biz)

Put in a pan four ounces of wheat flour and four ounces of rice flour sifted together; make a hollow in the center and lay in two ounces of sugar, a pinch of salt, four eggs and one gill of milk; work the flour into the liquid and knead it in such a way as to obtain a smooth dough, then add another gill of milk and continue to work it until the paste is well mixed, then finally pour in two ounces of melted butter and also add half a pint of rice, blanched and cooked till quite soft. Just when ready to use work it well with a teaspoonful of baking powder and a teaspoonful of flour, and when sufficiently kneaded and the paste is smooth it will be ready. Finish like buckwheat cakes (No. 8272).