A Galette

Preparation info
    • Difficulty


    • Ready in

      30 min

Appears in

By Eliza Acton

Published 1845

  • About


  • A good galette: flour, 1 lbs.
  • butter, ¾ lbs.
  • salt,


The galette is a favourite cake in France, and may be made rich and comparatively delicate, or quite common, by using more or less butter for it, and by augmenting or diminishing the size. Work lightly three-quarters of a pound of good butter into a pound of flour, add a large saltspoonful of salt, and make these into a paste with the yolks of a couple of eggs mixed with a small cupful of good