710. Flanc Meringue of Apple.—Sometimes I make a meringue of three eggs, as No. 711; when it is hard I cover the apples with it half an inch thick, keeping the pyramid; then I put the remainder in a paper cornet; cut the point so that by pressing it the mixture may go out by degrees, with which I make various designs, according to fancy, sugar over, and put for half an hour to bake in a very slow oven; the color ought to be pale yellow; they are equally good hot or cold. If you would keep it quite white, bake it in a still slower oven, and give it a quarter of an hour longer. When I do it so, I merely make dots all over, about a quarter of an inch distant from each other, of the size of small nuts, sugar over, and put a Corinth raisin in each knob, which gives it a good appearance, and bake as directed; when the eggs are just set, you may cover it with a sheet of paper, to prevent it taking too much color.
711. Meringues à la Cuillerée.—Pound and sift one pound of lump sugar, whisk the whites of twelve eggs very stiff, throw the sugar lightly over, and with a wooden spoon stir gently, perfectly mixing the sugar, then with a table or dessert-spoon lay them out upon white paper in the shape of eggs, sift powdered sugar thickly over, let them remain ten minutes, then shake off the superfluous sugar, place upon boards which you have wetted, and put them in a slow oven, just hot enough to cause them to be light and slightly tinged; when the outside becomes quite crisp, take off the papers, by turning them topsy-turvy and lifting the papers from them, dip your spoon into hot water, and with it clear out the best part of the interior, dust them with powdered sugar, lay them upon a baking-sheet, and put into the screen to dry; they may be made a day or two before they are required, if put away in a dry place; to serve, fill them with whipped cream flavored either with vanilla or orange-flower (but do not make it too sweet), stick two together, dress in pyramid upon a napkin, and serve. Should they happen to stick to the papers, moisten the papers with a paste-brush and water underneath.
712. Gáteau Fourré.—This style of cake is exceedingly simple, and admits of great variation. You must make a half pound of puff paste (No. 684), take one third of it and roll it out several times so as to deaden it, then mould it round with your hands to the shape of a ball, then roll it out flat to the thickness of half a crown, lay it on a baking-sheet, put on it marmalade a quarter of an inch thick, reserving about one inch all round of paste to fix the cover on, then roll out the remainder of the paste to the same shape, it will of course be thicker, wet the edges of the bottom and lay the cover on it, press it so that it sticks, cut neatly round the edges, and make a mark with the back of a knife about a quarter of an inch deep and half an inch apart all round, egg over, and lightly mark any fanciful design with the point of a knife on the cover, bake in a very hot oven for twenty minutes; when nearly done sprinkle some sugar over and salamander, and serve cold. It may be made with frangipane and cream and apple marmalade, and then can be served hot.
713. Dartoise Fourrée.—The former one must be made in proportion to the dish you intend to serve on, but the following is simple, and looks as well: prepare the paste as before, but roll the bottom piece square, put it on a baking-sheet, cover with jam, marmalade or frangipane, leaving one inch at the edge, roll the cover the same size, wet the edges, place it over, trim the edges, mark it down every three inches, and then crosswise every inch; bake in hot oven, sugar over, and salamander. When nearly cold, cut it where you have marked it; thus, a piece twelve inches square will give you forty-eight pieces; dish as a crown or pyramid, twelve pieces make a nice dish for a party. They may be made of any puff paste which is left, but will not be so light as if made on purpose; can be cut to any fanciful shape you please.
714. Nougat of Apricot.—Proceed as above, but lay apricot marmalade all over a quarter of an inch thick, blanched almonds, cut into fillets, mixed with two ounces of sugar, and the white of an egg added to it, bake in a moderate oven, and cut in true lozenge shapes (I do not mean those things called lozenges, but a diamond shape), dish up on a napkin in crown or pyramid; they ought to be of a nice transparent color. Orange, apple, or quince marmalade may be used instead of apricot. Red fruit preserve does not cook well.