Chapter 19
716. +Tartelettes of Cherries.+-- Roll out 1 pound short paste 1/4 inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips 1/2 inch wide and 1/8 inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from 2 pounds cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl 1 cup sour cream with 2 rolled zwiebacks, the yolks of 2 eggs, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.
717. +Tartelettes+ of peaches, plums or apricots are made the same as cherries, but without the cream.
718. +Tartelettes d'apricots.+-- Line 1/2 dozen small patty pans with puff paste or fine pie crust and fill them half full with apricot marmalade; cut 9 apricots in halves, peel them and remove the pits; boil the apricots for 2 minutes in sugar syrup, lay a half apricot into each tartelette and bake in hot oven; in the meantime boil the syrup until thick; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and divide them into halves; when the tartelettes are done take them out of the form, lay onto each one 2 halves of the kernels and pour a little of the cold syrup into each one; serve when cold.
719. +Tartelettes+ of peaches, plums, apples, cherries, currants, raspberries or gooseberries are made the same way as apricots.
720. +Tartelettes of Strawberries.+-- Roll out 1/2 pound puff paste about 1/8 inch in thickness and cut out with a round cake cutter 10 rounds; lay them into 10 small buttered patty pans and press the paste in evenly; let the paste stand a little higher than the pan; mix flour and water to a stiff dough, divide it into 10 equal parts the size of a walnut, roll it out into balls and put into each form a ball; press them in firmly and bake in a hot oven; when done draw them to front of oven, dust over with sugar and return them to oven again so they obtain a glaze; then remove the inside water dough and set the tarts aside to cool; roll out thin the remaining puff paste and cut out small rings; lay them on shallow buttered tins, dust them with sugar and bake in a slow oven; press 1/2 pint strawberries through a sieve and mix them with 3 tablespoonfuls powdered sugar; wash and drain 1/2 quart strawberries, put them in a dish, pour the mashed strawberries over the whole fruit and fill them into the tartelettes; lay onto each one 2 rings and serve them on a napkin. Raspberries and currants stewed together may be used instead of strawberries. Stewed cherries, peaches, apricots, plums or any kind of preserved fruit may also be used.
721. +Fleurons of Puff Paste.+-- Roll the puff paste out 1/8 inch in thickness, cut it with a cake cutter into shapes of half moons, lay them on tins, brush over with beaten egg and bake in a quick oven. Fleurons are used for garnishing dishes.
722. +Fanchonnettes de creme.+-- Line 12 small patty forms with short paste (Muerber Teig) and put into each one a thin layer of fruit marmalade; put 4 whole eggs into a saucepan and beat them to a froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted flour, a pinch of salt, 1 heaping tablespoonful butter and 4 tablespoonfuls sugar; stir this over the fire till it boils; then add 10 macaroons rolled fine; fill the patty forms 1/2 full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.
723. +D'Artois Meringues.+-- Prepare 1/2 pound puff paste, roll out and fold over 10 times; line a large pie plate with it, spread over a thick layer of pineapple marmalade and bake in a medium hot oven; when done draw it to front of oven and spread over a thick meringue; cut the pie into pieces, move them a little apart, lay on each one a few strips of blanched almonds, dust over some sugar and set for 15 minutes into a cool oven to dry.
724. +Condes.+-- Chop fine 6 ounces blanched almonds and mix them with 3 tablespoonfuls powdered sugar and the beaten whites of 1 or 2 eggs; roll out some rich puff paste very thin, spread over the almond mixture and dust over some powdered sugar; cut them into finger lengths 2 inches wide and bake in a slow oven.
725. +Small Royal Cakes.+-- Prepare a puff paste and roll it out thin about 1/4 of an inch in thickness; mix 6 ounces powdered sugar with the beaten whites of 2 eggs; spread this over the rolled out paste, cut it into strips of 1-1/2 inches wide and 3-1/2 inches long, lay them in shallow tin pans and bake in a slow oven to a delicate brown.
726. +Pate a choux.+-- Place a saucepan over the fire with 1 pint water or milk, 1/2 pound butter, 1-1/2 tablespoonfuls sugar, the grated rind of 1 lemon and a pinch of salt; as soon as it boils add slowly 1/2 pound sifted flour, stirring constantly; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and when cooled off a little mix it by degrees with 6 or 8 eggs. This paste should be soft, but must not run apart when dropped on a tin.
727. +Chocolate Eclairs.+-- Prepare a pate a choux, put it into a pastry bag or paper funnel and squirt it upon buttered tins in long narrow cakes 4 inches long and 1 inch wide; brush over with beaten egg and bake in a medium hot oven; when done brush them over with boiled chocolate glaze and set for a few minutes in oven again; then set them aside in a cool place; shortly before serving cut each one open on the side and fill with vanilla cream. For cream cakes drop this mixture (by tablespoonfuls) onto buttered tins, not too close together and in the form of round cake; when cold slit them open on one side and fill with vanilla cream.
728. +Canapes.+-- Prepare a puff paste and roll it out 1/2 inch in thickness; cut it out into square pieces of 2 inches wide, cut these again into strips of 1/2 inch wide, lay them with the cut side in a shallow tin pan, not too close together, and bake in a hot oven; when done draw them to front of oven, dust with sugar and let them remain in oven a few minutes longer to glaze; put two and two together with jelly between; or they may be served single.
729. +Cannelous.+-- Prepare 1 pound puff paste and roll it out 8 times, instead of 6; then take about 18 connelonghoelzer (they consist of round pieces of wood about 5 inches long and a finger thick, and can be bought at wholesale confectioneries) and rub each piece of wood over with butter; roll the paste out very thin and cut it into strips of about 1 inch wide and 9 inches long; wind a strip of the paste around each piece of wood, snake-like, brush them over with beaten egg, lay them in shallow tins and bake in a quick oven; when done remove the pieces of wood and when cold fill the cannelous with whipped cream flavored with vanilla and sweetened with sugar.
730. +Vole-au-vent.+-- Carefully prepare 1 pound puff paste and roll and fold it 6 times; great care must be taken in doing this, as the whole result depends upon it; after the last rolling let it lay in summer 1/2 hour on ice, in winter in a cold place; when ready to use roll the paste out 1 inch in thickness, place the dish on which the vol-au-veut is to be served upside down onto the paste and cut off the paste from the dish; turn the paste around and lay it on a tin which has been dampened with water; make with the back of a knife a few dents in it around the edge, brush the top over with beaten egg and make with the point of a knife a slight incision in the paste all round the top about 1-1/2 inches from the edge; this forms the cover; bake in a very hot oven; do not open the oven for 10 minutes; then open and if the vol-au-veut is a light brown cover with paper and bake from 3/4 to 1 hour; when done remove the cover, put the vol-au-veut onto the dish it was made to fit and set it for a few minutes in the oven to dry; then fill with either ragouts or fricasseed chickens, birds, rabbits or pigeons, put on the cover and serve; or fill it with fresh or preserved fruit and serve as a dessert.
731. +Vole-au-vent (with Strawberries and Whipped Cream).+-- Roll out some carefully made puff paste 3/4 inch in thickness and cut it out with a fluted cutter the desired shape, either round or oval; make a slight incision in the paste 1 inch from the edge and bake in a very hot oven; when nearly done brush it over with white of egg, dust with sugar and put it back in the oven to glaze; when done remove the interior, or soft crumbs, and fill the vol-au-veut shortly before serving with fresh strawberries sweetened with sugar and cover them with whipped cream.
732. +Vole-au-vent (with Currants and Raspberries.)+--Prepare a vol-au-veut the same as in foregoing recipe; strip some large, ripe, cherry currants from their stems, put them in a colander with the same quantity of raspberries, let cold water run over and drain them well; put the fruit into a dish with plenty of sugar, mix them up with 2 silver forks and let it stand in a cool place for several hours; shortly before serving put the fruit into the vol-au-veut, put over the cover, again dust with sugar and serve.
733. +Vole-au-vent (with Peaches and Cream)+ is made the same as strawberries. Preserved pineapples, apricots, cherries or plums may be used in the same manner; also oranges peeled and cut into slices, freed from their pits and well sugared. Put into the vol-au-veut and serve either covered with its own cover or whipped cream. Makes an excellent dish for dessert.
734. +Neapolitan Breads.+-- Mix a finely chopped orange peel (only the yellow part) with 1/2 pound neapolitan paste; divide it into small pieces the size of a walnut, roll these lengthwise about 1/2 finger thick, bread 3 together, brush them over with beaten egg and bake in a medium hot oven; or the paste may be rolled into long, thin rolls, breaded together and then cut into lengths 2-1/2 inches long.
735. +Viennoises.+-- Stir 1/2 cup butter with 1/2 cup powdered sugar to a cream and add the yolks of 5 eggs, 1 teaspoonful vanilla extract, 1-1/2 cups sifted flour, 1/4 cup cornstarch and lastly the beaten whites of 2 eggs; spread this over a sheet of buttered paper 1/2 inch in thickness, lay the paper in a shallow tin and bake in a slow oven; when done cut the cake into 2 pieces; cover one piece with pineapple or peach marmalade and lay the other piece over it; also cover the top with marmalade and glaze the whole with wine glaze; then cut the cake at once into small, long pieces and set them in the oven again for a few minutes.
736. +Almond Tartelettes.+-- Pound 1/4 pound blanched almonds with 1/4 cup water in a mortar to a paste and press it through a sieve; mix it with 1/4 pound powdered sugar; next add the beaten whites of 4 eggs and the juice of 1/4 orange; have 1/2 pound puff paste prepared, rolled out and folded 10 times; line 8 or 10 small tin patty forms with the paste, fill them 3/4 full with the above almond mixture and bake in a medium hot oven; when nearly done draw them to front of oven, dust over some fine sugar and bake till done.
737. +Puites d'amour.+-- Prepare 10 ounces puff paste and roll it out 1/2 inch in thickness; cut out into 20 rounds, about 2 inches in diameter, with a scalloped tin cake cutter; cut a round piece out of the center of each one, so that only a ring remains; roll out the remaining paste the same way, cut out 20 rounds, lay them in a tin pan and brush over with the white of egg; put on the rings, brush the top over with beaten egg and bake in a hot oven; when done dust them over with sugar and let them remain for a few minutes longer in oven to glaze; remove and shortly before serving fill them either with whipped cream sweetened and flavored with vanilla or some preserved fruit. NOTE.--Care must be taken not to get any egg on the outside of tart, as this will prevent the rising.
738. +Neapolitans.+-- Take neapolitan paste, roll it out thin, brush over with egg and bake in buttered tins to a light brown color; when done cut the cake into two pieces; spread one piece with fruit marmalade or jelly and lay the other over it; cut the whole into small pieces, pour over a wine or maraschino glaze and set them for a few minutes in the oven.
739. +D'Artois Grilles.+-- Prepare 1/2 pound puff paste, roll it out and fold over 10 times; roll out one-half into a thin, square piece; put this into a square, shallow tin pan, wet the edge with beaten white of egg, spread over a thick layer of apricot or peach marmalade and over this a thick layer of apple marmalade 1 inch from edge; roll out the remaining paste, cut into strips, lay it over the marmalade like lattice work, brush over with beaten egg and bake; when done dust over some sugar, let it remain for a few minutes longer in the oven and cut into pieces when cold. Another way is to line a pie plate with puff paste, spread over a layer of apple marmalade flavored with vanilla and bake; when done spread over a thin layer of apricot marmalade and pour over this a sugar glaze; make it smooth with a knife and cut into pieces before the glaze becomes hard.
740. +Cream Tarts.+-- Line small patty forms with short paste (Muerber Teig), fill them with vanilla cream (see Cream) and bake in a hot oven; when done spread a thin layer of peach marmalade over the cream, pour over the marmalade a little lemon glaze and let them dry for a few minutes in front of oven; mix the beaten white of 1 egg with 3/4 cup sugar and 3 drops lemon juice; put this into a paper funnel, squirt a wreath over the glaze and put 1/2 teaspoonful apple jelly in the center.
741. +Fine Pineapple Tarts.+-- Line some small patty forms with neapolitan paste and bake in a quick oven to a delicate brown; when done squirt round the edge a rim of meringue, sprinkle finely chopped almonds or pistachio nuts over and let them dry for a few minutes in oven; shortly before serving fill the tarts with finely cut preserved pineapple and pour a little pineapple syrup over them.
742. +Gooseberry Tarts.+-- Remove the tops and ends of 1 quart gooseberries, put them in a saucepan, cover with boiling water and let them boil 3 minutes; pour them into a colander, drain off the water and put them into a dish; sprinkle over 1 cup sugar, add a little white wine and let them stand till cold; then finish the same as Cranberry Tarts.
743. +Grape Tarts+ are made the same as Cranberry Tarts.
744. +Cranberry Tarts.+-- Boil 1 quart cranberries with 1 cup water till they are soft; then press them through a coarse sieve, put the pulp into a saucepan and boil 5 minutes, stirring constantly; then add 1 pound brown sugar and stir until it is dissolved; line 1-1/2 dozen patty pans with puff paste, put into each one a small piece of buttered paper, fill them with dry peas and bake in a hot oven till nearly done; then take them from the oven, remove paper and peas, fill each tart with the stewed cranberries, return them to the oven again and bake till done; serve cold.
745. +Fanchonnettes de pommes.+-- Line 12 patty forms with short paste (Muerber Teig), fill them half full with apricot marmalade mixed with apple marmalade and bake in a medium hot oven till done; when done take them out of the form, fill evenly with marmalade and put over the top a meringue; set them in a long, shallow pan and return for a few minutes longer to oven; arrange them on a long dish with napkin and just before serving put a little currant jelly on top of each; serve cold.
746. +Darioles a 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 1-1/2 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 3/4 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 1/2 pound short paste (Muerber Teig) 1/8 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 (pate a 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 a 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, 1/2 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 a l'anglaise.+-- Line a deep pie plate with short paste (Muerber 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 (Muerber Teig) and ornament the edge with a pastry wheel; the paste should be about 1/4 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, 1/4 pound finely rolled macaroons, 1-1/2 tablespoonfuls melted butter and 1/4 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 1/4 pound sugar, 1/2 bottle Malaga wine and 1-1/2 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 a la creme meringue.+-- Line a large, deep jelly cake tin with short paste (Muerber 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 (Muerber Teig); roll some paste out and cut it into strips of about 1 inch wide and 1/4 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 1/2 pound short paste 1/8 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.
STRUDEL, STRAWBERRY SHORT CAKES, BABA, SOLEIL, ETC.