No. 1146. Vol-au-vent de Pommes.
Procure twenty small golden pippins, peel them neatly, and take out the cores with a long round vegetable cutter; rub them over with lemon, and stew till tender in syrup made from three quarters of a pound of sugar as for the peaches (No. 1141); when cold dress them as high as possible in a vol-au-vent, and when ready to serve, pour the syrup over.
No. 1147. Vol-au-vent d’Oranges.
Take ten fine oranges, cut them in halves, peel them, but not to lose their shapes, have a rather thicker syrup than usual, simmer the oranges five minutes, ten at a time, lay them upon a dish, reduce the syrup, and when cold dress in pyramid in a vol-au-vent, and pour the syrup over.
No. 1148. Gateau de Millefeuille à la Moderne.
Make a pound of puff paste, give it nine rolls, roll out to the thickness of two penny-pieces, from which cut ten round pieces, each about five inches in diameter, sprinkle water over two baking-sheets, upon which lay them, wet lightly with water, and sprinkle a little rough sugar over them, but not too coarse; bake very crisp in a moderate oven, keeping them as white as possible; when baked lay one upon your dish, which cover with apricot marmalade; then another, which cover with orange marmelade; then another, which cover with currant jelly, proceeding thus to the top; when finished mask the whole over with apricot marmalade, sprinkling plenty of very finely chopped pistachios round, and decorate the top with what dessert fruits you have in season, cherries, strawberries, or raisins, dressed in pyramid.
No. 1149. Turban à la Crème aux Macarons amers.
Give half a pound of puff paste (No. 1132) ten rolls, and from it cut eight round pieces of the same size as in the last; then with the same cutter cut three pieces out of each in the form of middling-sized leaves, wet lightly upon the top, and dip them into some coarse sugar (pounded and sifted through a coarse wire sieve), place them upon a wet baking-sheet, and bake in a moderate oven as white as possible; then have ready a round board a quarter of an inch thick, and, according to the size of your dish, made of pâte d’office (No. 1137) and baked in a moderate oven; boil also half a pound of sugar au cassé (No. 1379), dip the ends of the pieces of pastry singly into it, and build them in crown upon the rim of your board, one row surmounted by another, dressed the reverse way; make a meringue mixture with two whites of eggs (see No. 1218), which lay in fillets, with a paper cornet upon the top; sprinkle over with some very green chopped pistachios, and set in a warm place to dry, but not any longer than necessary; whip a pint of good double cream very stiff, with which mix a little sugar, a quarter of a pound of crushed ratafias, and a glass of good noyeau; put the cream in the turban when ready to serve.
No. 1150. Puit de Fruit aux Blanches Couronnes.
Make half a pound of puff paste (No. 1132) give it nine rolls, from it cut eight round pieces half an inch in thickness, then with a cutter, four sizes smaller, cut a piece from the centre of each, so as to form rings; place them upon a baking-sheet, wet the tops lightly, and sprinkle a little coarse sugar over; bake them in a moderate oven as white as possible, dress one upon the bottom of your dish, cover it with a sweetmeat of some description, and proceed in like manner to the top; fill with any of the fruits as described for the vol-au-vents, have a little cream whipped very stiff lay it in piping with a paper cornet, between each ring, and garnish the top tastefully with fillets of red currant jelly or green angelica.