Brioches
INGREDIENTS.-1 lb. of flour, lb. of butter, oz. of German yeast, 2 oz. of sugar, 6 eggs, salt, water. AVER- AGE COST, 1s. 8d.
Put a little of the flour (about a quarter) on a board, hollow it in the centre and put in the yeast dissolved in a little warm water. Mix and set the sponge to rise in a covered pan near the fire. Put the remainder of the flour on the board, and after making a hole in the centre, put in the salt, butter, sugar and 4 eggs, and break in the other two, one after the other, and work till the paste is smooth. When the sponge has risen to double its original size, mix it with the paste and again set it to rise for 2 hours. Then put the paste on a board, press it out and fold it over two or three times and a third time set it to rise for 2 hours; once more press it out, fold it up and put it on ice till firm. This paste can be used to form small cakes, or for cases for compotes or custards.