This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Roll out on a floured table, a layer of foundation paste (No. 135), cut in this a round, eight inches in diameter, lay this round on a small baking-sheet, moisten the border with a brush, and apply on this wet part, a puff-paste border having received six turns, five-eighths of an inch in thickness, one and one-half inches wide and twenty-six inches long; cut the two ends bias, fasteu them together after slightly dampening them and set the tart aside in a cool place for fifteen minutes. Prepare an egg wash of well beaten whole eggs, or the yolks alone diluted in a little cold water, apply it to the border, prick the inside or else put in a small mold, to prevent it inflating, then set the tart in a hot oven the same as for a vol-au-vent for thirty or forty minutes. After removing it from the fire, detach it from the sheet, and lay it on a dish to keep warm.