(3231). Savoy Biscuit (Biscuit De Savoie)

Grease a high biscuit mold with melted prepared veal kidney suet; drain off any surplus fat by reversing the mold, then glaze with sugar icing and fecula. half of each. Pour into a vessel one pound of powdered sugar flavored with vanilla (No. 3165) and a pinch of salt, add fourteen egg-yolks one at a time and beat the whole forcibly to have it get quite frothy; whip fourteen egg-whites to a stiff froth, and put a fourth part into the yolks, also six ounces of potato fecula and six ounces of flour, the two latter to be sifted together. As soon as the whole is thoroughly combined add the remainder of the beaten whites. With this fill the mold three-quarters full and stand it on a baking pan; fix it so that the mold will not fall; place it carefully in the mildest spot in the oven. In order to bake this biscuit properly it is essential that the oven be first thoroughly heated, then allowed to fall to a mild temperature; leave it in for two and a quarter to two and a half hours. When done to perfection unmold on a grate, cool, pare very straight and dress on a dish; surround the base with a circle of lady bouchees iced with vanilla (No. 3376).

(3266). Biscuits (Biscuits)

Sift one pound of flour on a table, divide it into four parts, and take one of these to make the leaven by making a circle with the flour and diluting half an ounce of compressed yeast with a little tepid water, then mix to make a soft paste; shape this leaven into a ball and cut a cross on top; lay it in a deep vessel and cover, leaving it to rise to double its height. Make a hollow in the center of the remaining flour, lay in it two ounces of sugar, a pinch of salt, seven whole eggs and two yolks; mix well together to form a paste, working it well so that it obtains considerable body, and then incorporate three ounces of butter. As soon as the leaven is ready mix it well but lightly into the paste, then lay it in a vessel and covertolet it rise to double its volume. Afterward knead it and with it fill some tin or sheet-iron half cylindrical molds, three and a half inches in diameter by twelve inches long, and previously buttered. Leave them until the dough rises as high as the level of the edges, then set these molds in the oven so the biscuits bake all alike to a fine golden color.

Unmold them as soon as they are done and cut them across in quarter-inch slices; range these on tins and push into a slack oven to brown slightly.

(3267). Cinnamon Biscuits (Biscuits A La Canelle)

The proportion for these is one pound of flour, half an ounce of compressed yeast, four ounces of sugar and one grain of salt, seven whole eggs and two yolks. With these ingredients prepare a dough the same as for biscuits (No. 3266). As soon as it is risen properly lay it in a long, square-shaped mold four inches wide, four inches deep and twelve inches long; fill it three-quarters full and let the dough rise to the level of the edges, then bake in a moderate oven for forty minutes. As soon as done unmold and when cold cut it up into slices five-sixteenths of an inch thick by three inches long and one and a quarter inches wide. Range these on a baking tin; sprinkle the tops lightly with sugar to which has been added a little ground cinnamon; place in a slack oven and let glaze to a fine golden brown.