Prepare the dough as for the above (No. 1201), and when raised to twice the size, lay it upon a board which has been lightly dredged with flour. Cut out a piece of three ounces, and lay it aside until needed, then cut the rest of the paste into twelve equal pieces, and with the right hand roll them into separate balls. Lay these in a pastry baking-pan. Divide the paste laid aside into twelve parts, roll them out, and give each a pear-shape. With a spoon make a cavity in the centre of each ball, and put into each one of the pear pieces, having the larger part on the top. Leave them to rise in a closet for fifteen minutes; glaze them lightly with beaten egg, and put them in a brisk oven for twelve or fifteen minutes, but no longer. Remove, and with a light hair-brush glaze them all over with fresh butter. Keep in a warm place until ready to serve. If the brioches should be required cold, do not glaze them with butter, but dress them on a dessert-dish with a folded napkin. It is better to prepare the paste the evening previous, covering it with a cloth, and leaving it in a cool place over night.