[746.] Darioles à la vanille.— Line 10 small patty forms with puff paste which has been rolled out 10 times; mix 1 tablespoonful flour and 1 tablespoonful cornstarch with 1½ cups milk or cream and add 1 whole egg, the yolks of 3, 2 tablespoonfuls sugar and 1 teaspoonful vanilla extract; when this is well mixed press it through a sieve and add 6 macaroons broken into small pieces; 20 minutes before serving fill the forms ¾ full with this cream and bake in a hot oven; as soon as the cream is firm draw them to front of oven and dust with sugar; let them remain a minute longer in oven; then remove, take them out of the form and serve at once on a napkin. Grated orange peel may be substituted for vanilla, lemon or almond flavor.
[747.] Flan de fruits printaniers.— Roll out ½ pound short paste (Mürber Teig) ⅛ of an inch thick and lay over it a large pie plate or round tin cover 12 inches in diameter; cut the paste off close to the edge of plate, lift off the plate and put the round piece of paste onto a large buttered tin or thick brown paper; next prepare a warm paste (pâté à choux), put it into a paper funnel and squirt a border 1 inch high on the surface on top of the round close to the edge; then squirt small rills towards the center of round, so that the flau can be cut by these rills and each piece has a border of the paste; then squirt into each compartment 2 rills, so that each piece has 2 compartments; brush the whole over with beaten egg and bake a light brown; take an equal quantity of currants, raspberries and strawberries, sprinkle them thickly with sugar and set in a cool place; then cut some preserved peaches into pieces and add finely cut preserved pineapple and preserved pitted cherries; reduce the liquor of the 3 preserves by boiling it down; then set it aside to cool; when the flau is done remove it from oven and set aside to cool; shortly before serving cut the flau into pieces, lay them on a large, round plate on a napkin (or take a round teatray) and arrange the pieces so that the flau has its original form again; next put into each compartment the fruit; arrange it tastily, pour a little syrup over each one, brush the border over with syrup and serve.
[748.] Flan de Cerises à la creme.— Line a deep jelly cake tin or pie plate with short paste and fill it with pitted red cherries; sprinkle over some sugar and set the flau in a medium hot oven to bake; in the meantime mix together the yolks of 3 eggs, ½ cup sour cream, 6 finely chopped almonds and 2 tablespoonfuls finely rolled zwieback; when the flau is nearly done pour the mixture over and let it bake till done; serve cold dusted with fine sugar.
[749.] Flan de frangipane.— Line a large, deep pie plate with fine pie crust or short paste, fill it half full of cream frangipane flavored with a little grated rind and juice of orange and bake in a medium hot oven; when done slip the flau onto a large plate; remove the brown crust on top of cream and spread over a layer of marmalade or jelly; fill up the plate with cream, spread over this a thin layer of marmalade and pour over the top a maraschino or wine jelly glaze.
[750.] Flan de pommes à l’anglaise.— Line a deep pie plate with short paste (Mürber Teig), spread over a thick layer of apricot marmalade, fill up the plate with finely cut tart apples, sprinkle over some sugar and bake in a medium hot oven; when done remove from oven, spread over the top another layer of apricot marmalade and serve cold.
[751.] Flan de pommes.— Line a deep pie plate or jelly cake tin with short paste (Mürber Teig) and ornament the edge with a pastry wheel; the paste should be about ¼ inch in thickness; pound 6 ounces blanched almonds with the yolks of 3 eggs, put the almonds in a dish and add 4 more yolks, 4 tablespoonfuls sugar, ¼ pound finely rolled macaroons, 1½ tablespoonfuls melted butter and ¼ pound finely cut citron and orange peel mixed; stir this to a cream and add the beaten whites of 6 eggs; fill this mixture into the lined plate and bake 30 minutes in a medium hot oven; as soon as it begins to brown a little on top cover with buttered paper; in the meantime pare, core and cut into quarters 1 dozen pippin or greening apples; place a kettle with ¼ pound sugar, ½ bottle Malaga wine and 1½ cups cherry syrup over the fire; as soon as it boils put in the apples and continue the boiling until they are soft, but not broken; take out the apples carefully and boil the syrup a little longer; when the flau is done take from the oven and when cold lay the apples over it; arrange them nicely, pour the syrup, half warm, over the apples and serve. Flau of Bartlett pears or quinces are made the same way.
[752.] Flan d’apricots à la creme meringue.— Line a large, deep jelly cake tin with short paste (Mürber Teig), ornament the edge with a pastry wheel, fill it half full of cream frangipane flavored with vanilla and bake in a medium hot oven; when done carefully take it out of the pan, lay it on a flat tin and put a layer of preserved apricots over; cover them with cream frangipane, so the flau is evenly full, spread over a thin layer of apricot marmalade and over this a thin meringue; take some meringue in a paper funnel and squirt rills in small squares over the top like lattice work; dust over some fine sugar and place in a slow oven to bake till a light brown; when cold put a little currant jelly into each small square and serve on a napkin.
[753.] Flan de peches.— Line a large, deep jelly cake tin with short paste (Mürber Teig); roll some paste out and cut it into strips of about 1 inch wide and ¼ inch thick; set this around the inside against the rim of tin and ornament it with a pastry wheel; or cut and scallop the strips before putting into the tin so the points of scallops stand a little over the tin.
[754.] Flan de peches.— Roll out ½ pound short paste ⅛ of an inch in thickness, lay a deep jelly cake tin upside down onto the crust and cut the paste off close to the tin with a knife; remove the tin and lay the round piece of paste into the bottom of tin; roll out the remaining paste and cut it into strips a little wider than the rim of the jelly tins, ornament them with a pastry wheel or scallop one side of the strips; fit the strips in neatly inside the rim so the points of scallops stand a little above the edge of tin; fill the tin half full of apricot marmalade mixed with apple marmalade and also spread some of the marmalade on the sides; put the flau in a hot oven and bake till done; in the meantime pare and cut into halves 12 large, ripe peaches and boil them 5 minutes in sugar syrup; remove the peaches and boil the syrup till it begins to thicken; lay the peaches into the syrup again, add 1 teaspoonful vanilla extract and boil them for a few minutes; when the flau is done take it from the oven; remove the brown crust of marmalade and spread over a little fresh marmalade; take the flau out of the jelly tin, slip it onto a large plate and put in the peaches; have the peach kernels blanched and freed from the brown skins, divide in halves and lay them over the peaches; put little bits of currant jelly over the peaches; boil the peach syrup down a little more and pour when cold, just before serving, over the peaches. This may be made of apples, cherries, apricots, plums, pears or any kind of preserved fruit.