Roll out thin some fine puff-paste, cut it in rounds or squares of equal size, lay some raspberry jam into each, moisten the edges of the paste, fold and press them together, and bake the puffs from fifteen to eighteen minutes. Strawberry, or any other jam will serve for them equally well.
CREAMED TARTLETS.
Line some pattypans with very fine paste, and put into each a layer of apricot jam; on this pour some thick boiled custard, or the pastry cream of page [373]. Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonsful of sifted sugar with them, lay this icing lightly over the tartlets, and bake them in a gentle oven from twenty to thirty minutes, unless they should be very small, when less time must be allowed for them.
RAMEKINS À L’UDE, OR SEFTON FANCIES.
Roll out, rather thin, from six to eight ounces of fine cream-crust, or feuilletage (see page [345]); take nearly or quite half its weight of grated Parmesan, or something less of dry white English cheese; sprinkle it equally over the paste, fold it together, roll it out very lightly twice, and continue thus until the cheese and crust are well mixed. Cut the ramekins with a small paste-cutter; wash them with yolk of egg mixed with a little milk, and bake them about fifteen minutes. Serve them very hot.
Cream-crust, or feuilletage, 6 oz.; Parmesan, 3 oz.; or English cheese, 2-1/2 oz.: baked 12 to 15 minutes.
Mould for large Vols-au-vents or Tourtes.
Paste Pincers.