Practical gastronomy and culinary dictionary

Prepare a short-crust paste with the flour, 2 oz, butter, 2 oz. castor sugar, one egg, and a pinch of salt. Roll it out about ^ of an inch thick, stamp out some rounds and line 10 or 12 tartlet-moulds, and put a teaspoonful of ras^Dberry jam in the centre of each. Put 2 oz. of butter in a basin, cream it with 2 oz. of castor sugar, and, when well worked, add the ground almonds, fecule, and 2 yolks of eggs ; beat the white of one egg to a froth, and mix with the butter, sugar, &c. ; flavour the mixture, and fill the lined tartlet-moulds. Place a thin strip of paste crossways with castor sugar and bake in a moderate oven from fifteen to twenty minutes. 762. Tartelettes au Chocolat. — Ingredients for paste for lining : 6 oz. flour, 1 egg, 2 oz. butter, 2 oz. sugar, little milk, pinch salt. For mixture : 1^ oz. butter, 2 oz. castor sugar, 2 eggs, raspberry jam, 1^ oz. grated (Caley's) chocolate, i teaspoonful cinnamon, 1 table- spoonful fecule. Prepare the paste, roll out and line some tartlet- moulds, put a teaspoonful of raspberry jam in each. Make the mixture as follows : Put the sugar in a basin, add the butter, and stir until creamy ; then add one yolk of egg, the chocolate and cinnamon, beat up the 2 whites of eggs, and mix together with the fecule ; fill up the tartlets and bake in a moderately heated oven. Ice over the top with chocolate icing, and deco- rate with royal icing to taste. 763. Palace Tartlets. — | lb. puff-paste, ^ gill cream, 1 teaspoonful Brown & Poison's cornflour, strawberry jam, angelique, cochmeal, castor sugar, Curacoa, 6 crystallised strawberries. Roll out the paste to ^ inch in thickness ; stamp out with a cutter six star shapes (about two inches across), and with a small round cutter cut out the centre of each. Roll out the trimmings to the same thickness ; stamp out six rounds six inches in diameter. Wet a baking-sheet, place the rounds neatly upon it, brush them over with egg, turn one side of the stars in coarse castor sugar and put one on each of the PASTRIES (various), CAKES, TARTLETS, &C. 679 rounds, the sugar side up, and bake to a nice colour. Scoop out a little of the centre whilst warm. Put three dessert-spoonfuls of strawberry jam in a stewpan, add 2 oz. of castor sugar, ^ gill of water, three drops of cochineal, and a teaspoonful of Cura9oa ; let it boil for a few seconds. Moisten ^ teaspoonful of cornflour and add and stir until it boils. When cool, put a dessert- spoonful of it in the centre of the stars, decorate the sides with white or pink royal icing ; whip the €ream, sweeten slightly, put in a bag or cornet, and dress in dome shape upon the tartlets. Place a crystallised strawberry on the top of the cream, together with four neatly- cut angelique leaves and serve. 764. Tartelettes a la St. Cloud. — ^ lb. short-crust, ^ lb. puff-paste, ^ lb. greengage jam, ^ gill cream, glace cherries and angelique, vanilla sugar, castor sugar.