Proceed exactly as in the last, using one ounce of bitter and one ounce of sweet almonds, blanched, dried, and pounded, and two ounces of maccaroons instead of a quarter of a pound, omitting the candied orange-flowers.
No. 1170. Mirlitons au Citron.
Proceed as for mirlitons aux fleurs d’orange, only rubbing the rind of a lemon upon the sugar previous to pounding it, and omitting the orange-flowers.
No. 1171. Petits Vol-au-vents à la Chantilly.
Make a pound of puff paste (No. 1132), when done roll it to about a quarter of an inch in thickness, and with a fluted cutter cut out twenty pieces rather larger than a penny-piece and with a plain round cutter the size of a halfpenny, cut a piece from the centre of each, leaving the rings, roll up the trimmings of the paste to the same thickness as before, from which cut twenty more pieces with the fluted cutter, sprinkle a baking-sheet with water, upon which lay them, wet lightly upon the top, and place the rings over very even, pressing them down gently, egg the tops and bake in a good oven; when done sift sugar over and glaze with the salamander, whip half a pint of double cream, to which add a little sugar pounded, with a few candied orange-flowers; when the vol-au-vents are cold put a little marmalade in the bottom with the cream over and serve.
No. 1172. Petits Vol-au-vents aux Abricots.
Make the vol-au-vents as in the last, but when baked have a quarter of a pound of sugar boiled au cassé (No. 1379), dip the top of each of the vol-au-vents lightly into it, and immediately dip them in white sugar, in grains (that is, the sugar pounded and all the fine sifted from it, which again sift through a coarse wire sieve), when all done fill the centre with some good apricot marmalade, or small pieces of apricots, peaches, &c., as prepared for the large vol-au-vents.
No. 1173. Petits Vol-au-vents à la Gelée mousseuse.
Make the vol-au-vents as described in the last, but dipping them into red sugar in grains, (see No. 1375,) instead of white; when done put a pint of very good marasquino jelly into a bowl, melt it, place it upon the ice and keep whisking till set, it will be quite white and frothy, fill the vol-au-vents, and serve with a few drops of marasquino sprinkled over and a very fresh strawberry upon the top of each, or, if not in season, a brandied cherry.