802. Turban of Almond Cake Iced.—This is a very good and useful second course remove. Make half a pound of puff paste, give it nine rolls, rolling it the last time to the thickness of a penny-piece, have ready blanched and chopped half a pound of sweet almonds, which put in a basin with half a pound of powdered sugar and the whites of two eggs, or a little more if required; spread it over the paste the thickness of a shilling, and with a knife cut the paste into pieces two inches and a half in length and nearly one in breadth, place them upon a baking-sheet, and bake nicely a very light brown color, in a moderate oven, dress them on a stiff border of any kind of stiff jam or marmalade, so as to form a large crown according to the size you require it; then fill the interior with vanilla cream, or any other, iced, but not too hard, and bring it up to a point; the cake may be cut in any shape you fancy, but never make them too large.
803. Turban of Pastry.—Observe that any kind of pastry fourrée, as No. 712, or meringue, No. 711, will, if dished as above, with iced cream, make a very nice remove.
804. Custard for Puddings.—Take one pint of milk, to which add the yolks of two eggs, and beat up, add a quarter of a pound of sugar, half a saltspoonful of powdered cinnamon and nutmeg, and a bay-leaf. For mould puddings, the mould should be filled first with the bread, &c., and the custard added; should it be wanted alone in glasses, it must then be put into a saucepan on the fire until it nearly boils, keep stirring it well during the time.
805. Batter for Fritters.—Take half a pound of flour, one ounce of butter, which melt, the whites of three eggs well beaten, half a glass of beer, and enough water to make a thick batter.