Prepare some rounds of puff paste (No. 146) the same way and size as the milfoil with preserves (No 3248); cover each of these with vanilla-flavored English cream (No. 42), dredging the top with a salpicon of candied fruits cut in one-eighth inch squares and macerated in kirsch. After the cake is formed, pare it round and cover with firmly beaten and well-drained whipped cream sweetened with fine vanilla sugar (No. 3165). Dress this in a dome-form on top. and decorate through a cornet with whipped cream tinted a pale pink: strew with thin green fillets of pistachios Slip the cake on a flat two inches wider than itself and covered with strawberry icing (No. 102.), sprinkled with red sugar (No. 172); surrround the base of the cake with small lady bouchees iced with strawberry (No. 33T6).

(3248). Milfoil With Preserves (Gateau Mille-Feuilles Aux Confitures)

This requires some puff paste of twelve turns (No. 146); divide it into six-ounce pieces, roll them out to three-sixteenths of an inch in thickness and cut into rounds seven inches in diameter: lay these on baking sheets slightly moistened with cold water applied with a brush; from the enter of each piece remove a two-inch diameter round and leave these to rest in a cold place for halt an hour; bestrew lightly with sugar, prick and hake in a slack oven. After taking them out detach from the sheets and lay them at once on grates to get cold, then stand one on top of the other intercalated with a layer either of run-ant jelly (No. 3670), apricot marmalade or peach marmalade ( No. 3675); pare the cake neatly into a perfect round and cover with Italian meringue (No. 140) on the edges. Sprinkle over it a mixture made of equal parts of Mocha sugar (No. 3249), half of which is colored with carmine with a little syrup, chopped almonds, chopped pistachios and currants. Lay the cake on a tart dish and push into a moderate oven for a few moments to dry the meringue without coloring it, then place it on a round made of a three-eighths of an inch thickness of frolle paste ( No. 136), and iced over with pink icing (No. 102), strewn with pink sugar (No. 172), it having a border of gum paste or English paste.

Dress the milfoil either on a napkin or on a socle, and garnish around with small bouchees filled with currant jelly, these being called Wells of Love (No. 3338).