For tartlet crusts, which are put to various uses, take either even or grooved, large or small moulds, subject to the requirements.
Roll out a piece of short paste to a thickness of one-fifth inch; stamp it out with a grooved round cutter of a size in proportion to the moulds used; line the buttered moulds with these roundels [706] ]of paste; pierce the paste on the bottom of each with the point of a small knife; line with good-quality paper; fill up with lentils, split peas, or rice, and bake in a moderate oven. When the paste is baked, withdraw the dry vegetable used and the paper, and place the crusts in the drying-box, that they may be quite dry; or [gild] them inside, and set them in the front of the oven for a few minutes.
[2394—TIMBALE CRUST]
Butter a Charlotte-mould, and decorate its sides with some sort of design made from noodle-paste trimmings to which a little powdered sugar has been added. Shape a piece of short paste (of a size in proportion to the mould) like a ball; roll it out to a disc; sprinkle it with flour, and fold it in two. Draw the ends gently towards the centre, so as to form a kind of skullcap, and take care to not crease the paste. Make this skullcap of an even thickness of one-third inch, and place it in the mould.
Press it well upon the bottom and sides of the mould, that it may acquire the shape of the latter; line the mould inside with good buttered paper; fill up with lentils or split peas, letting them project in a dome above the edges of the paste, and cover with a round sheet of paper.
Prepare a round layer of paste, one-fifth inch thick, a little larger diametrally than the timbale one. Slightly moisten the inside edges of the timbale; cover it with the prepared disc of paste, and seal it well down to the edges of the timbale, pressing it between the fingers in such wise as to form a crest reaching one-half inch beyond the brim of the mould all round.
Pinch this crest with paste-pincers inside and out.
With a round or oval grooved fancy-cutter stamp out some imitation leaves from a very thin layer of paste, and imitate the veins of the leaves with the back of a knife; or stamp out some triangles of paste; shape them like leaves, and set these (slightly overlapping one another) upon the dome of the timbale in superposed rows.
Finish with three roundels of paste, stamped out with a grooved round cutter of a different size from the first, and make a hole in the centre of each roundel with a round, even fancy-cutter. [Gild] and bake in a moderate oven. When the outside of the timbale is well browned, detach and remove the cover formed by the leaves. Withdraw the split peas and the paper; [gild] the timbale inside, and leave it to dry in the front of the oven or in the drying-box.