(3291). Boats, Printanier (Bateaux Printaniers)

Lino a dozen boat-shaped tartlet molds with fine foundation paste (No. 135); cook them white, unmold and leave till cold, then cover the insides with apricot marmalade (No. 3675). Strain through a fine sieve the pulp of four or five sound oranges, mix in with their juice two or three .spoonfuls of strawberry pulp, and two or three gills of thick syrup flavored with orange peel (No. 3165) and a little isinglass added. Stir the preparation on ice, work it well to a cream, and then mix in at once about half a pound of small, very fresh-picked strawberries; roll them well in with the above, then take some up with a spoon and fill the small boats, having them well-rounded on top; smoth this into a dome and cover with a layer of freshly made apricot marmalade (No. 3675); let this dry in the air for ten minutes, then decorate the summits quickly with a few spoonfuls of whipped cream pushed through a cornet, having it well drained and only slightly sweetened.

(3292). Cannelons A La Celestine (Cannelons A La Celestine)

Roll out some puff paste parings (No. 146) one-eighth of an inch thick; cut this into five-eighths of an inch wide bands, each fourteen inches long; egg them over, and roll them spirally around some cornucopia-shaped molds an inch and a half in diameter and three inches long; as they are done set on a baking sheet, then place this in a hot oven. When partly cooked dredge with powdered sugar, and finish baking; when cooked unmold and leave to get cold. When serving fill each one with whipped cream into which mix some pastry cream with vanilla (No. 46), crushed macaroons and currant jelly (No. 3670).

(3293). Casinos (Casinos)

For these cakes take puff paste made at six turns (No. 146), having it an eighth of an inch thick; cut half of the rolled-out layer in two-inch in diameter rounds with a channeled pastry cutter (Fig. 16), and range them on a slightly dampened baking sheet, then egg over. Divide the ether half of the layer into the same number of rounds, but only an inch and a half in diameter; empty the centers of these with a pastry cutter an inch in diameter so as to form into rings, then lay them on top of the rounds; egg over lightly and decorate the surface of each one with a rosette of fine halved almonds burnt with egg-white and sugar, and then bake the cakes in a hot oven. When done fill the center holes with orange or quince jelly.

(3297). Conde Cakes (Gateaux Conde)

Mix in a vessel four or five spoonfuls of chopped almonds with an equal quantity of powdered sugar; wet slowly with egg-whites so as to obtain a thin but not too flowing paste. Roll out some fragments of purl paste (No. 146) into long strips, three and a half inches wide; cover the tups with the almond preparation and cut the sides straight, then cut them across in one-inch wide pieces; take them up one at a time on the blade of a palette knife and range in straight rows on a baking sheet, slightly apart from each other. Besprinkle the cakes with fine sugar and cook in a slack oven; remove when nicely done by passing a knife under to detach from the pan.