(3401). Vanilla Sticks (Batons A La Vanille)

Beat one pound of almonds with two pounds and three-quarters of icing sugar and a quarter of a pound of vanilla sugar (No. 3165), adding seven beaten egg-whites; obtain a very fine paste. Let it stand for a few hours in a cool place, then roll it out with the pin to three-eighths of an inch in thickness; cover the top with a layer of royal icing (No. 101). Cut this flat into bands two and a quarter inches wide, and these into sticks five-eighths of an inch long; lay them at once on a baking sheet covered with paper; cook in a very slack oven.

(3402). Apricot Tartlets (Tartelettes D'Abricots)

Pound one pound of almonds with three pounds of sugar, a quarter of a pound of vanilla sugar (No. 3165) and ten to twelve egg-whites; make a fine and firm paste. Roll this out with the rolling-pin to one-eighth of an inch in thickness, and with it line some small hollow tartlet molds; unmold on a baking sheet and let dry well in the heater. Fill the insides of the small tartlets with reduced apricot marmalade (No. 3675), and glaze with apricot fondant (No. 58).

(3403). Strawberry Tartlets (Tartelettes De Praises)

Line some oval-shaped small cake molds with a thin coating of almond paste (No. 124). Crush eight ounces of pounded almonds with eight ounces of sugar, two ounces of strawberry marmalade (No. 3678), a little maraschino and two egg-whites; make this into a smooth but not too fine paste, color it slightly with carmine and incorporate five well-beaten egg-whites into which has been mixed an ounce of sugar, continuing to beat all the time. Fill the molds to the tops with this, bestrew the surfaces with powdered sugar and cook in a slow oven; unmold when done, cool off and ice over with fondant (No. 58) flavored with strawberry.

(3404). Venetians (Venitiens)

Chop up a pound of almonds with a quarter of a pound of peeled, dried pistachios, and press them through a sieve (Fig. 96). Put sixteen egg-yolks into a basin with a pound and a quarter of sugar; beat till a light mixture is obtained, then add the powdered almonds, two ounces of fecula and six firmly beaten egg-whites. Turn this preparation on a baking sheet covered with paper in three-quarters of an inch thick layers and cook it in a slack oven; when done unmold on a grate, leaving it there until quite cold. Cover it with a thick layer of apricot marmalade (No. 3675) and bestrew with shredded pistachios. As soon as the apricot is hard cut the cake into rectangulars two inches long by one inch wide.