Carême's recipe is for a dough with a consistency "a little stiffer than the paste for the brioches" that is baked in six inch copper or tin molds with fluted sides, similar in appearance to modern brioche molds. Carême's variations on the basic recipe are made with citron, aniseed, orange flower, lemon peel, raisins, vanilla, chestnuts, and even some versions made with cheeses like gruyere and brie. The "Anglo-Francais" version is made with citron, raisins and Jamaican rum.[3]
In the Livre de Cuisine recipe by Jules Gouffé (translated into English by Alphonse Gouffe, head pastry chef to Queen Victoria) the pastry was prepared with similar ingredients and shaped into a two-inch thick round loaf. The edges were scored and a pattern cut on top and tied around the edge with buttered parchment to control spread in the oven. Small cakes made this way were a breakfast food.[4]
Preparationedit
Gâteau de plomb is made by rubbing butter into flour to obtain a crumbly mixture used to form a sweet paste with sugar, eggs and cream added. It can be scored and baked as one large roll, tied with parchment to retain its shape, or formed into small cakes.[5]
"The three brothers were all military men. The eldest, as the declared heir of both father and mother, was a great gentleman, and favored, as is usual in such cases, with one of those easy and pleasant little staff appointments which may be considered as the sugarplums in that honorable gâteau de plomb, a soldier's life."
Referencesedit
^Whitehead, Jessup (1903). The Steward's Handbook and Guide to Party Catering.
gâteau, plomb, style, 19th, century, shortcake, pastry, made, with, butter, eggs, cream, similar, biscuit, contents, history, preparation, popular, culture, referenceshistory, editthere, recipes, gâteau, plomb, cuisinier, impérial, marie, antoine, carême, pâti. Gateau de plomb was a style of 19th century shortcake pastry made with butter eggs and cream similar to biscuit 1 Contents 1 History 2 Preparation 3 In popular culture 4 ReferencesHistory editThere are recipes for gateau de plomb in Le Cuisinier Imperial and in Marie Antoine Careme s Le Patissier royal parisien 2 Careme s recipe is for a dough with a consistency a little stiffer than the paste for the brioches that is baked in six inch copper or tin molds with fluted sides similar in appearance to modern brioche molds Careme s variations on the basic recipe are made with citron aniseed orange flower lemon peel raisins vanilla chestnuts and even some versions made with cheeses like gruyere and brie The Anglo Francais version is made with citron raisins and Jamaican rum 3 In the Livre de Cuisine recipe by Jules Gouffe translated into English by Alphonse Gouffe head pastry chef to Queen Victoria the pastry was prepared with similar ingredients and shaped into a two inch thick round loaf The edges were scored and a pattern cut on top and tied around the edge with buttered parchment to control spread in the oven Small cakes made this way were a breakfast food 4 Preparation editGateau de plomb is made by rubbing butter into flour to obtain a crumbly mixture used to form a sweet paste with sugar eggs and cream added It can be scored and baked as one large roll tied with parchment to retain its shape or formed into small cakes 5 In popular culture editFrances Milton Trollope in the 19th century Victorian novel Second Love Or Beauty and Intellect wrote 6 The three brothers were all military men The eldest as the declared heir of both father and mother was a great gentleman and favored as is usual in such cases with one of those easy and pleasant little staff appointments which may be considered as the sugarplums in that honorable gateau de plomb a soldier s life References edit Whitehead Jessup 1903 The Steward s Handbook and Guide to Party Catering Viard Andre 1820 Le Cuisinier royal Careme Marie Antoine trans F J Mason 1834 Le Patissier royal parisien Gouffe Jules Gouffe A 1869 The Royal Cookery Book Le Livre de Cuisine Cassell s dictionary of cookery 1883 Trollope F M 1851 Second Love Or Beauty and Intellect nbsp This French dessert related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Gateau de plomb amp oldid 1090090418, wikipedia, wiki, book, books, library,
