No. 1208. Gauffres aux Pistaches.
Weigh the weight of six eggs of sugar and three of flour, which put into a basin with half a pound of sweet almonds chopped very fine, mix them with six whole eggs and a teaspoonful of orange-flower-water; rub two or three baking-sheets very lightly with very white wax, upon which drop the mixture with a spoon into cakes the size of a penny piece; let it spread, then lay some pistachios blanched and filleted upon them, place in a warmish oven, and be very particular in baking, for if done too much you will not be able to do anything with them, and if not done enough they will not be crisp eating; directly they are done take them from the oven, and with a thin knife take them off the baking-sheet, curl them over the handle of a wooden spoon as quickly as possible, and place in a screen for a short time to dry; in case your gauffres run out of shape cut them out with an oval cutter or with the point of a knife before putting them upon the spoon.
No. 1209. Gauffres à l’Allemande
Are made the same as the above, but omitting the almonds and pistachios, serve them filled with whipped cream, to which you have added a little powdered sugar and orange-flower-water, if in season a fine strawberry may be placed at each end, dress them in pyramid upon a napkin.
No. 1210. Gauffres à la Vanille
Are made the same as the gauffres aux pistaches, but adding half a stick of vanilla well pounded and sifted with the sugar, and half a glass of brandy instead of the orange-flower-water. A variety of beautiful entremets may be made with gauffres, according to taste.
No. 1211. Gauffres à la Flamande.
Put half a pound of flour in a basin, with which mix six eggs by degrees, working it at first upon one side of the basin, until you have mixed the whole into a smooth paste, then dissolve a piece of dried German yeast, half the size of a walnut, in a wineglassful of warm water; when dissolved pour it into the basin with a gill of warm milk and a little salt, mix all well together, stir in six ounces of butter, previously melted, also two spoonfuls of orange-flower-water, set in a warm place for nearly two hours, when the mixture would have risen about two or three inches turn it round five or six times with a wooden spoon to bring it down; let remain half an hour longer and it is ready for use.
Put the gauffre irons upon a slow fire, turning them occasionally, to get hot by degrees, wipe them well with a cloth, and rub lightly over the interior with fat bacon, then put in two or three spoonfuls of the paste, close the irons, put them over the fire (turning occasionally) for a few minutes; open the irons half way to see if coloured sufficiently (they should be of a light gold colour) and very crisp, if done turn it out, proceeding in like manner with the remainder; when finished have half a pound of lump sugar, well pounded, with a quarter of an ounce of powdered cinnamon and passed through a fine sieve, dip the gauffres into it on both sides and serve very hot dressed in pyramid upon a napkin.