High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Eight Eggs (Rind of one Lemon)

Rind of one Lemon.

Beat the butter to a cream; beat the yolks and whites of the eggs separately a long time; add the sugar rubbed through a sieve and the grated lemon-peel. Beat all well together for one hour, and bake in a moderate oven.

Brioche. Ingredients for the Sponge.

Four ounces of Flour.

Half an ounce of Yeast.

Half a gill of warm Water.

Melt the yeast in the warm water, put the flour on a plate, make a hole in the centre and stir in the yeast, work it well together till a soft paste, cover it over and set it to rise in a warm place for an hour till it is double the size it was at first.

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