Thoroughly mix the whole; pour it into an earthenware jar; cover the latter, and let the preparation macerate for a month.
Preparation.—Line some deep, buttered tartlet moulds with ordinary short paste; garnish them with the above preparation; cover with a thin layer of puff-paste, having a hole in its centre; seal down this layer, [gild], and bake in a hot oven.
[2606—CÉLESTINE[!-- TN: acute invisible --] OMELET]
Make an omelet from two eggs, and garnish it either with cream, stewed fruit or jam. Make a somewhat larger omelet, and stuff it with a different garnish from the one already used; enclose the first omelet in the second, and roll the latter up in the usual way. Sprinkle with icing sugar, and glaze in the oven or with a red-hot iron.
[2607—EGGS A LA RELIGIEUSE]
Bake a somewhat deep flawn-crust without colouration, and have it of a size in proportion to the number of eggs it has to contain. Coat it inside with a layer of [pralin], and dry the latter well in a mild oven.
Meanwhile poach the required number of fresh eggs in boiling milk, sugared to the extent of a quarter lb. per quart, and keep them somewhat soft. Drain them, and set them in the crust. [755] ]Between each egg place a small slice of pine-apple, cut to the shape of a cock’s comb. Thicken the poaching-milk with five eggs and six egg-yolks per quart; pass it through a strainer: pour the preparation over the eggs, and put the flawn in a mild oven, that the cream may be poached and slightly coloured.
[2608—PAIN PERDU OR GILDED CRUST]
Cut some slices one-half inch thick from a brioche or a stale loaf and dip them in cold sugared and vanilla-flavoured milk. Drain the slices; dip them in some slightly-sugared beaten eggs, and place them in a frying-pan containing some very hot clarified butter. Brown them on both sides; drain them; sprinkle them with vanilla sugar, and dish them on a napkin.