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ANISE - Defined with Usage in Recipes

ANISE—An herb, from the seeds of which is extracted the oil of anise; a liqueur called anisette is made from the oil; a small proportion of oil of anise mixed with alcohol, produces essence of aniseed, used in flavoring cakes and confectionery.

Usage in Recipes

ANISE PETIT PAINS Put two glasses of water and two ounces of fresh hut- lei into a stewpan. And when the liquid boils take it from the fire and mix with it six ounces of sided flour; amalgamate it thoroughly, so that it may he quite free from lumps; then dry it over the fire.

Take it out of the saucepan, and add to it two eggs, and two ounces of powder-sugar; mix them well in, and then put in two mere eggs and the zests of a lemon minced fine: when these are also well incorporated, add another egg or two, if the paste (which should be rather firm,) will bear them.

Sprinkle your paste slab with flour, cut the paste into pieces, each file size of a walnut; roll these with as little flour as possible, to about three inches long, and as you roll them place them on a baking-tin, two inches apart; derezz and bake them in a tolerably warm oven till they are firm.

Then cut some anise into fillets, boil a quarter of a pound of sugar to eoseé, and that moment it reaches that degree set it by die side of the fire that the sugar may not lose its whiteness; dip the top and one side of each petit pain in the sugar as quick as possible, and as you take them out, strew the anise over them lightly. Red anise is also used for these petit pains.

BISCUITS, ANISE (SMALL). Wash four drachma of marred anise, and dry h in the oven; work up the yolks of fire eggs and a quarter of a pound of powder sugar for about ten minutes; whip the whites to a strong froth, and mix them lightly with the yolks: add a quarter of a pound of dry sifted flour and the anise; pour this paste into a paper case, eleven inches long by seven wide.

Bake it in a slow oven for about forty or fifty minutes, when, if firm, take it out. As soon ns it is cold remove die paper and cut the biscuits into whatever forms you please: dry them in die oven until they become brittle.

BADIANE, INDIAN. Take a pound of starred anise, pound and infuse it in six quarts of good brandy for a week, when add to it a pint and a half of water and distil it. Dissolve seven pounds and a half of sugar in seven pints of water and add it to the distilled liqueur. Stir it well, strain and bottle it.

This is also called Badiane Cream. Some persons color it with a little cochineal, it is then called Oil of Badiane.

OIL OF VENUS. Reduce the following articles to an impalpable powder:—an ounce of skirret needs, an ounce of caraway seeds, an ounce of anise seeds, a dash and a half of mace, and the rind of an orange; infuse these for five days in a gallon of brandy, then distil from it in a bain marie, two quarts of liqueur; dissolve over the fire four pounds of sugar in two quarts of pure water; when cold, mix it with the distilled liqueur, and color it of a clear yellow, with a little tincture of saffron; filter and bottle it; seal die corks.

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Culinary Handbook - "A"