The new practical cookery guide

Mazarin — Light savarin paste with salpicon of fruit, baked, basted with vanilla syrup, and abricotes. Milanais — lib. sugar beaten with ten eggs, add Jib. flour, Jib. warmed butter, anisette flavour, and baked . Millefeuille — Puff paste (feuilletage) twelve turns, baked in circles ; when cold, abricotes and built in column with apricot jam and red currant jelly between each circle, abricotes and decorated Chantilly cream inside, or baked in strips as dartois. Montmorency — Brioche with dried cherries, basted cherry and kirsch syrup. Mussick — Baba paste with shredded almonds (no fruit) basted with curaçao and noyau and syrup and butter mixed. Napolitain — 21b. flour, 1 Jib. butter, 1 Jib. sugar, ljlb. ground almonds baked in circles ; when cold, abricote and built in column, decorated. 454 The New Practical Cookery Guide. Norvegien — Jib, sugar beaten with eight eggs, then add fib. of filberts pounded with two eggs, Jib. warmed butter, baked in Genoise mould, pralines. Palais de Dame — lib. butter beaten with eight eggs, 11b. sugar, lib. flour, rum. Patience — Nine whites of eggs beaten with lib. sugar, add lib. flour and baked finger shape, twisted, whilst hot, corkscrew shape. Petits Polonais — Square of puff paste, corners folded to centre, egged and baked, garnished with red currant jelly. Polonais — lib. almonds pounded with orangeflower water, add lib. sugar, sixteen yolks, lib. flour and sixteen whipped whites, vanilla icing. Pompadour — Genoise cake filled with apricot jam and pralines. Prince de Galles — Flan filled with almond cream, baked, and decorated with Chantilly cream, Prince of Wales’s feathers. Quillet — Genoise cake filled with almond cream masked with Chantilly cream, decorated. Religieuse — Dartois with puree of apple filling, red currant jelly icing. Richelsbourg — Jib. of almonds pounded with ten whites, lib. sugar, Jib. warmed butter, kirsch and angelica, baked in lined flan rings, apricot and vanilla icing. Richelieu — lib. sugar beaten with sixteen yolks, fib. ground almonds, fib. flour, sixteen whipped whites, baked ; when cold, masked with vanilla icing. Entremets (Sweets). Gramois — lib. butter beaten with eight eggs, lib. sugar, twenty-four yolks, lib. flour, lib. ground almonds, 11b. chopped dried fruit, twenty-four whipped whites, baked ; when cold, masked with orange icing. Sicillien — lib. sugar beaten with eight eggs and eight yolks, Jib. flour, 11b. warmed butter^ almond flavour and maraschino ; bake ; when cold, masked with maraschino icing. Solferino — Baba paste baked in Solferino mould, basted with kirsch syrup, abricotes, cream icing over. Suedois — lib. of icing sugar with four whites, 21b. of shredded almonds, 4oz. fecule (potato flour), and baked. Sweet Sandwiches — A paste made of pounded prunes or figs, and chopped peanuts, dates, almonds, and cream, or any fruit or nuts desired, spread on thin layers of sweet bread or Grenoise cake rolled, Swiss roll fashion, pressed and cut in slices. Teheran — Jib. of butter beaten with lib. of sugar, then Jib. of grated coconut, eight whipped whites of eggs, baked in lined flan rings ; when cold, iced and decorated. Tetrazzini — Genoise made with chocolate and sweetened with honey, as Swiss roll, filled with Chantilly cream, iced and decorated. Trois Freres — lib. sugar beaten with sixteen eggs, then add lib. sifted flour, fib. warmed butter ; bake ; when cold, pralines. 456 The New Practical Cookery Guide.