Gateau Sec de Leonie Penin
Leonie Penin
Prenez 1 tasse de sucre, 1 tasse de lait, 1 tasse de farine, mettez 3 œufs tout ensemble blanc et jaune dans un bol; mélangez le tout ensemble, bien travaillé, faites cuire dans des assiettes en fer blanc beurrées et saupoudrez d'un peu de farine.
Faites plus épais pour un gâteau chocolat, que vous tranchez et y mettez une confiture d'abricots.—3 tablettes de chocolat Menier ou un quart, une tasse de lait, faites bouillir le lait, mettez le chocolat dedans, faites dissoudre le chocolat en le tournant, laissez cuire un quart d'heure.—Laissez refroidir et appliquez sur le gâteau.
A simple cup-for-cup sponge from contributor Léonie Pénin, with an optional Menier-chocolate filling that turns it into a layer cake.
- The batter1 cup sugar, 1 cup milk, 1 cup flour, and 3 whole eggs, beaten together into a thin, quick batter.
- “Assiettes en fer blanc”Bake in buttered shallow tin plates or round pans; dust them with flour after buttering so the cake releases cleanly.
- Make it a chocolate cakeBake the layers thicker, slice, and spread apricot jam between them before adding the chocolate.
- The chocolate glazeBoil 1 cup milk, melt in about ¼ of a Menier bar (3 tablets), and stir over heat about 15 minutes until thick; cool slightly, then pour over.
- Real oven heatA moderate 350°F suits this delicate batter; bake until a tester comes out clean.
The recipe name-checks Menier, and for good reason: through the 19th century the Menier family ran one of the largest and most famous chocolate works in the world, at Noisiel outside Paris, and their foil-wrapped bars — scored into little tablets — became a pantry standard across France and its cultural orbit. In Creole New Orleans, where French goods and French cooks were prized, reaching for chocolat Menier was as natural as it would have been in Lyon. The brand still survives, a rare relic from the birth of industrial chocolate.
From page 109 of the 1904 edition.
Original page from the book
