Proceed as directed above, but reduce the quantity of butter to three oz., and the number of eggs to twelve; avoid drying this paste overmuch.
[2375—RAMEQUINS AND GOUGÈRE PASTE]
This is prepared exactly like ordinary “[Pâte à Choux],” except that:—
1. Milk takes the place of water.
2. The sugar and orange-flower water are omitted.
3. For the quantities given (No. [2373]), eight oz. of fresh Gruyère, cut into dice, are added to the paste, after all the eggs have been added to it.
[2376—PÂTE A GÉNOISE FINE]
Put into a copper basin one lb. of powdered sugar and sixteen eggs. Mix the two; place the basin upon hot cinders or on the hob, and whisk its contents until they reach the “ribbon” stage (see remarks below). Then add the selected aroma (vanilla sugar, orange rind, or liqueur, in the proportion of one tablespoonful of vanilla sugar or orange rind, and one liqueur-glass of liqueur, to the quantities given above), twelve oz. of sifted flour, and eight oz. of melted butter, the latter being carefully poured into the paste without allowing it to bubble. Mix these ingredients with the paste, raising the latter by means of a spatula that it may not get heavy.
Bake it in buttered and dredged moulds.
Remarks.—A preparation of Biscuit or Génoise reaches the [702] ]“ribbon” stage when it becomes thick, draws out in ribbon-form, and takes some time to level itself again when a spoon is pulled out of it. This state of the paste is also indicative of its lightness.