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Rout Biscuits


Enriched paste with sugar and egg, rolled and cut, or moulded, into small decorative shapes. Lightly baked. The word 'Rout' means a large convivial gathering, where these biscuits would have been served. See also: Rout Cakes

Original Receipt from 'The Modern Housewife, or Menagere' by Alexis Soyer (Soyer 1850)

867. Rout Biscuits

Boil a pound and a quarter of lump sugar, upon which you have rubbed the rind of a lemon, in half a pint of milk; when cold, rub half a pound of butter with two pounds of flour, make a hole in the centre, pour in the milk with as much carbonate of soda as would he upon a sixpence, and a couple of eggs, mix the whole into a smooth paste, lay it out upon your baking-sheet in whatever flat shapes you please, and bake them in a very warm oven.

The proper way to shape these biscuits is by wooden blocks having leaves, pine-apples, and other devices carved upon them.

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