Gateau Au Riz

Two handfuls of rice, a small quantity of lemon-peel, half a laurel-leaf, and a pint of milk; boil together till it is quite dry, then put in the yolks of three eggs and one white; sweeten to taste with moist sugar. Butter a mould, shake in some fine bread-crumbs, put in the rice, and bake three-quarters of an hour.

Gateau De Nouilles

Take the yolks of five eggs and the white of one, and as much flour as will work it into a stiff paste; roll it out as thin as a wafer, then roll it up very lightly and cut it in strings as fine as a packthread; shake it together and throw it into water ready boiling on the fire, and let it boil five minutes; then put it into a colander, and let some cold water run through it; drain it well; butter a mould, sprinkle it all over with fine bread-crumbs, then put in the nouilles mixed with a quarter of a pound of sugar and the grated peel of a lemon. Melt two ounces of butter and pour over them, sprinkle some breadcrumbs on the top, and bake three-quarters of an hour. A gateau of macaroni or vermicelli may be made in the same way, previously boiling them tender in a little milk with some seasoning, and the yolks of two eggs may be added.

Gateau Aux Pistaches

Make a crême patissière (which see). Blanch a quarter of a pound of pistachios and of sweet almonds; pound them together, occasionally adding a drop of water to prevent their oiling. When quite smooth take them out of the mortar, have ready prepared a spoonful of spinach blanched, pressed in butter, beaten and rubbed through a colander: add this to the paste, and put both into the cream, which should have as much flour in it as it will take. Add now three-quarters of a pound of sifted sugar, a teaspoonful of orange-flower water, four whole eggs, six yolks, and a quarter of a pound of melted butter. Mix all well together. Whip the six whites, mix them in lightly. Prepare a stew-pan by buttering it with clarified butter, drain it and powder it all over with fine crumbs of bread; put in the mixture and bake it in the oven for three-quarters of an hour. Serve immediately it comes out.

Gateau A La Reine

Beat a pound of sweet almonds to a paste; add a pound of sifted sugar, and four whites of eggs, by degrees. When well mixed, it may be cut into what shapes you fancy. Bake in a slow oven, and glaze the same as the genoises.

Gateau Napolltaine A La Chantilly

Weigh one pound of flour, eight ounces of sifted sugar, eight ounces of pounded sweet almonds, and the same of butter; mix them on the pastry slab with five yolks of eggs, the zest of two oranges rubbed off on a piece of sugar, and a very little salt. Work all well together. When thoroughly mixed, knead the paste into the form of a rolling-pin, and divide into twelve equal parts. Knead these again into round balls, and roll them out to about seven inches diameter. Cut them all the same size with a circular cutter, prick them all over with a fork, egg them, and lay them on previously buttered baking-tins, and bake them in a moderate oven, keeping them a light colour. When they are done, lay a weight on them to keep them flat, till they are cold; then lay one upon another, with a layer of apricot or other jam between each. The sides and top may be iced with sugar, or decorated according to taste.