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Gauffres, Flemish

Beat the yolks of six eggs with one pound of fine flour, mix thoroughly, and add rather more than a pint of milk, a quarter of a pound of butter, a small pinch of salt, and a tea-spoonful of yeast. Mix with a wooden spoon until the flour is quite smooth, and leave it three-quarters of an hour to rise; then add a glass of brandy, and the whites of the eggs beaten to a firm froth. Heat the gauffre-irons over or in a clear slow fire. When sufficiently hot, rub the inside with a little clarified butter or fresh lard, and fill one side of the irons with a little of the batter. Bake a few minutes, and when the gauffre is brightly browned on one side, turn the irons over to brown it on the other. The irons may be opened a little, to see if it is done. Turn the gauffre out, rub the inside of the iron with a little more butter, and repeat this with each gauffre. Set the gauffres in a cool oven or before the fire. Serve quite hot, and dust a little sugar over before serving. If any are left, they may be warmed again before the fire or in the oven. Before attempting to make gauffres it is well to see them made. Probable cost, 1s. 3d. for this quantity. Sufficient, twelve or eighteen for a dish.