(3373). Filbert Cakes With Rum - Small (Petits Gateaux D'Avelines Au Rhum)

Roast half a pound of filberts; clean them well by removing their outer reddish skins, then pound with three-quarters of a pound of sugar, two eggs and half a gill of rum, making it into quite a fine paste; lay this in a vessel and soften it gradually with eight egg-yolks, continuing to beat until it is frothy, then add two ounces of finely shredded citron, four ounces of potato fecula, four ounces of melted butter and lastly six firmly beaten egg-whites. Pour this paste on a buttered sheet covered with paper, spread it out to half an inch in thickness and cook in a slow oven. Turn the cake over on a grate when done and leave to cool and set until the following day. Pare and cut it either in lozenges, oblongs or other shapes; steep each one slightly in Jamaica rum and ice over, dipping them into Jamaica rum fondant (No. 58); bestrew the cakes with chopped-up roasted filberts.

(3374). Fancy Cakes - Soft 'Petits Fours Moelleux)

Crush one pound of almonds with a pound and a half of sugar and five egg-whites; let this paste be very fine; lay it on a table and add a tablespoonful of strawberry essence and three more whites, and beat until it is very smooth and has attained body. Put a part of it in a channeled socket pocket and push it on a paper-covered baking sheet into small cakes shaped like an 8, commas, knobs, etc. Decorate each one with a fancifully cut candied fruit or very white almonds and leave to dry in a cool place for four or five hours. Then bake in a hot oven and gum as soon as removed.

(3375). Javaneses (Javanais)

Cook a little Genoese preparation (No. 3307) on a baking sheet, having it a quarter of an inch thick. Then divide it into two even parts; cover one of these with a layer of Quillet coffee cream (No. 48) a quarter of an inch thick and lay the other half on top, pressing it down lightly so it will adhere to the cream; cover over with apricot marmalade (No. 3675) and place the cake in the ice-box to harden the cream. Then cut it out with an oval pastry cutter two and a quarter inches long by one inch wide. Glaze these separate cakes with coffee fondant (No. 58) and in the center of each lay a pinch of lightly burnt chopped almonds.

(3376). Lady's Bouchees With Strawberries or Raspberries (Bouchees De Dames A La Fraise Ou A La Framboise)

Make a little very firm lady finger preparation (No. 3377); lay it through a pocket on paper in small inch and a quarter rounds and bake them in a moderate oven. As soon as done and cold detach from the paper and hollow each one slightly; fill up this empty space with strawberry or raspberry marmalade (No. 3695) and fasten two together; cover with a light layer of the marmalade and glaze with raspberry fondant (No. 58).

(3377). Lady Fingers (Biscuits A La Cuiller)

Separate the whites from twenty eggs and pour them into a basin; leave the yolks in another vessel; to these yolks add a pound of powdered sugar, part of it being flavored with vanilla (No. 3165) and beat up to make a very light preparation; then put in one pound of sifted flour and the twenty whites beaten to a stiff froth, stirring the whole lightly together. Pour a part of this preparation into a pocket (Fig. 179) furnished with a half-inch diameter socket and through it push biscuits four and a half inches in length, keeping them slightly apart and laying them on sheets of paper; bestrew with powdered sugar; put on a baking sheet and leave stand a moment until the sugar begins to dissolve, then push it into a moderate oven. As soon as they are of a light golden color and the crust begins to harden remove at once from the oven and from the baking sheet, then range them on a table till cold.

Another Recipe is one pound of sugar, twelve eggs, half a pound of flour, a grain of salt, grated zest or a spoonful of orange flower water.

Fig. 609.