(3306). Galettes Puffed And Hale Puffed (Galettes Feuilletees Et Demi-Feuilletees)

Arrange a pound of flour in a circle on a table; in the center put a pinch of salt, two ounces of butter, and sufficient water to form a smooth but not too consistent paste; leave it for some time, then roll it out to the thickness of three-quarters of an inch; on the middle of it place three-quarters of a pound of butter, wrap it in the paste, and roll it once more; give five and a half turns to this paste, mold it into small balls weighing three ounces, then to a perfect round three-eighths of an inch in thickness; lay them on a baking sheet, egg over, trace lines on top to form a lattice work, festoon all around with a small kitchen knife, and bake in a medium oven. Half puffed galettes are made with puff paste parings (No. 146).

(3309). Gooseberry Cakes And Tarts (Gateaux Et Tartes Aux Groseilles Vertes)

Prepare a tart paste (No. 149) with one pound of flour, three-quarters of a pound of butter, five ounces of powdered sugar, two whole eggs, three yolks, salt and lemon flavoring. Divide this paste into two parts and roll them out separately into oblong layers not too thin: roll one of these on the pin to unroll on a large baking sheet, cutting off the four sides evenly, and edge it with a small band of the paste laid on higher, forming a border of half an inch; prick the paste. Cook this flat till it is half done in a very slack oven, not allowing it to brown, then take it out and let get cold. Fill the hollow as high up as the border with blanched gooseberries without boiling that they remain whole; smooth them evenly and egg over the raised border. Roll the second flat on the rolling-pin and unroll it on top of the other; press down the edges, fastening them together, and egg the surface. Lay the baking sheet on top of another and push the two into a slack oven (the second one is to prevent the half-cooked paste from burning). When the top paste is well dried remove from the fire and glaze over with a thin layer of fondant flavored with lemon ( No. 58); let get cold, then cut the cake into three and a half inch wide strips and these across in such a way as to obtain oblong pieces.

Round tarts may be prepared in the same way.

(3310). Goronflots (Goronflots)

Butter some small tin hexagonal-shaped molds with clarified butter; fill them about three-quarters full with Savarin paste (No. 148); stand them in a mild temperature to have the paste rise as high as the edge, then cook in a moderate oven. Remove and unmold as soon as done: leave to cool and afterward dip each one in a syrup of almond milk (No. 4) with kirsch.

(3311). Jealousies (Jalousies)

Roll out some puff paste parings (No. 146) to an eighth of an inch in thickness; cut this into three-inch wide bands; lay half of them on a bilking sheet and mask the whole length of the center with apple marmalade (No. 3674); wet the edges and cover over with the remaining bands, scored as follows: Fold the bands in two, cut them from the folded side, this cut to be one inch long, the same as the bands for scored favors. Egg the tops, mark them across with the tip of a small knife, then bake in a hot oven. After the cakes are done bestrew with powdered sugar, return for a moment to the fire to have it melt, then divide the cakes.