Home › The World's Kitchen › Biscuits Au Caf

Biscuits Au Caf

Two ounces fine sugar, one and a half ounces sifted wheat flour, one whole egg, the yolks of three eggs, the whites of four eggs, half teaspoon vanilla essence, two tablespoons strong-made coffee and one ounce melted butter. Place the sugar in a basin, crack in the whole egg and add the yolks of the three eggs; briskly beat up while heating for ten minutes, or until thoroughly thickened. Beat up the four whites to a stiff froth in a copper basin and add to the first mixture; gently mix for one minute, then add the flour; briskly mix again for one minute, add the butter, vanilla and coffee. Mix well again, transfer the preparation into a pastry pan lightly buttered. Place in a moderate oven and bake for twenty minutes. Remove the pan, cut the cake into six equal pieces. Dredge a little powdered sugar over them and serve on a folded napkin.

OX TAIL, A L'ANGLAISE Cut into small square pieces half a fresh ox tail. Cut in the same way one medium red carrot, one small, sound turnip, one medium onion, one leek and two branches celery; place these in a saucepan with half ounce melted butter. Mix well with a wooden spoon while cooking rather briskly for ten minutes, or until they are of nice golden colour. Then add six tablespoons well-washed barley, two tablespoons Worcestershire sauce, one tablespoon salt, half teaspoon white pepper and three quarts hot water or broth. Mix well again. If any clean beef bones at hand, add to the soup, then as soon as it comes to a boil shift the pan, so as to let gently simmer for one hour and a half, taking care to skim the fat from the surface of the soup while cooking. Add one gill tomato sauce, one gill demi-glace. Mix and boil again for ten minutes. Pour into a hot soup tureen and serve.