Flemish Gauffres

Ingredients required:—Twelve ounces of flour, six ounces of butter, six eggs, one ounce of yeast, half a pint of milk, half a pint of cream (whipped), the rind of two oranges rubbed on sugar, or a stick of vanilla; pounded with half an ounce of sugar, and a little salt.

Put the flour into a gallon-sized basin; spread it out in the centre; then add the milk (with the yeast dissolved in it over the fire until the whole becomes tepid); mix these gradually and thoroughly; then take the spoon out, scrape the sides of the basin with a knife, cover it with paper, and set the batter to rise in the screen. When the sponge has increased to twice its original quantity, the butter should be first merely melted by the fire, and then added with the salt, orange sugar, and two whole eggs. Mix these in well with the sponge; then add the whipped cream, and the yolks of four eggs; and lastly, having whipped the four whites into a substantial froth, mix them lightly in with the batter, and again set it to rise in a warm place, either on the top of the screen, or on the kitchen-table, that it may rise to twice its original quantity. While the batter is being prepared, let the gauffre-irons be heated over the flame of a charcoal-fire; and when sufficiently hot to admit of their baking the gauffres, run a little clarified butter through them with a paste-brush; then fill one side of the irons with some of the batter, handling it gently with a spoon; close the irons, and then turn them upside down (that the batter may run into the opposite side) and set them over the flame of the charcoal fire; and when done of a bright-yellow colour on one side, turn the irons over, that the gaulfres may be baked also on the other side. They must then be turned out of the irons, arid after the edges have been trimmed with a pair of scissors, set them in the oven or before a fire on a baking-sheet covered with paper. Repeat this until the whole of the batter is used up; then shake some orange, lemon, or vanilla sugar over them; pile them up neatly on a napkin, and serve.

These gauffres are generally served as a remove in the second course.