(3299). Darioles Duchess (Darioles A La Duchesse)

Have in a vessel one ounce of flour, two whole eggs, six yolks and four ounces of sugar, diluting with one pint of cream; pass the whole through a sieve and add to it six crushed macaroons. Line a dozen buttered molds (No. 1, Fig. 137) with puff paste parings (No. 146); into the bottom of each place a little finely cut-up candied fruits, fill them with the preparation and on all lay a small piece of fresh butter; sift the tops with sugar and bake in a hot oven; when the paste is well cooked, unmold on wire grates to cool.

(3300). Darioles With Orange Flower Water (Darioles A L'Eau De Fleur D'Oranger)

Line twelve buttered molds (No. 1, Fig. 137) with puff paste parings (No. 146) rolled out thin. Put into a basin one gill of flour and two ounces of sugar, dilute with two whole eggs, two table-spoonfuls of orange flower water and three gills of milk; stir well and run the preparation through a fine colander; use it to fill the molds, putting a small piece of fresh butter on the top of each. Dredge over with sugar and bake in the oven, unmolding as soon as they are done.

(3301). Darioles With Vanilla (Darioles A La Vanille)

Break three eggs in a vessel, beat and add one gill of vanilla sugar (No. 3165), as much flour, the same proportion of dried almonds and a grain of salt, diluting with three gills of good milk. Butter twelve timbale molds (No. 1, Fig. 137) and line them with puff paste parings (No. 146) and place a small piece of butter on the bottom of each, then fill with the above preparation. Lay them on a baking sheet and cook in a slack oven for half an hour; five minutes before taking out bestrew-the tops with vanilla sugar and allow them to cool off before unmolding.