(3353). Palais De Dames With Vanilla (Palais De Dames Vanilles)

Work four ounces of butter to a cream in a vessel: add to it four ounces of sugar partly flavored with vanilla (No. 3165), then three whole eggs one by one and lastly four ounces of sifted flour. Dress this preparation by means of a pocket (Fig. 170) on a buttered and floured baking sheet and cook in a hot oven. After removing glaze over with a brush dipped in vanilla icing (No. 102).

(3354). Pistachio Nougat (Nougat De Pistaches)

Roll out some sweet paste (No. 136) to three-sixteenths of an inch in thickness; cut it into small one and a half inch diameter rounds and brush them around with egg-yolks; dredge all around on the brushed part a circle cf chopped burnt almonds (No. 1), then lay them on a buttered baking sheet and leave rest for one hour in the ice-box. Bake them in a slack oven and when finished mask the centers with apricot jam (No. 3675) and lay over a round piece of preserved apricot; glaze with rum and bestrew immediately with shredded pistachios.

(3355). Ribbons With Almond Milk (Rubans Au Lait D'Amandes)

Pound six ounces of almonds with a little milk. Arrange half a pound of sifted flour in a circle on the table and in the center lay the pounded almonds, half a pound of sugar, six ounces of butter and two egg-yolks; mix all together to have it smooth. Push this paste through a syringe on a lightly floured board and form it into long pointed-edge ribbons; cut these in two-inch lengths and range them at once on a buttered and floured baking sheet; bake in a hot oven.

(3356). Scotch Bread (Pain D'Ecosse)

Roast four ounces of almonds and when cold pound them with half a pound of sugar to reduce to a powder and sift through a sieve. Arrange on the table in a circle half a pound of flour; in the center put the almond powder, four ounces of butter, one egg, one separate yolk and the peel of a lemon; mix well to obtain a smooth paste. Form this with the hands into small spindles two inches long; range them an inch and a half apart on a buttered and floured baking sheet, brush over twice with beaten egg-yolks and leave stand for a minute in a cool place; when ready to bake split them in two lengthwise and push into a brisk oven.

(3357). Shavings (Copeaux)

Partly beat up ten egg-whites; add three-quarters of a pound of sugar, three tablespoonfuls of orange flower water, and three-quarters of a pound of flour; lay this paste through a pocket furnished with an eighth-inch diameter socket or else through a paper cornet, on a waxed baking sheet in the shape of ribbons, each four and a half inches long; bake in a brisk oven, and as soon as done detach from the sheet and roll them spirally around small rollers three-eighths of an inch in diameter, removing them as fast as they get the proper shape.

(3358). Sugar Cakes (Gateaux Au Sucre)

Make a ring with two pounds of flour; in the center place one pound of sugar, half a pound of butter, two eggs, four yolks, three-quarters of an ounce of salaratus, a quarter of an ounce of dissolved carbonate of ammonia, the peel of a lemon and a little milk; mix all well together to have a smooth paste; lay this aside in a stone crock, and just when ready to use roll it out very thin and cut it into rounds with a two and a half inch diameter channeled pastry cutter (Fig. 16), and from the center remove small pieces with a three-quarter of an inch diameter cutter. Range these rings on a buttered sheet, and bake in a hot oven.

(3359). Trouvere Cakes (Gateaux Trouvere)

Lay a pound of flour in a circle on the table and in the center place half a pound of butter, half a pound of sugar, the peel of one orange and two eggs, also a half-inch ball of carbonate of ammonia, having it finely crushed; mix the whole carefully to obtain a smooth and fine paste, watching attentively that it does not crumble; let it rest for half an hour, then roll it to three-sixteenths of an inch in thickness; cut it into inch and a half diameter rounds with a channeled pastry cutter, range them on a baking sheet, egg over, and trace lines on top with a fork; prick the surfaces and bake in a hot oven.

(3360). Tuiles (Tuiles)

Crush a pound of almonds with a pound and a quarter of sugar and six egg-whites to obtain a paste not too fine; put this into a bowl and beat well to give it body; then add eight beaten egg-whites and vanilla flavoring; mix well. Dress this preparation into flat oval macaroons on buttered and floured baking sheets; scatter shredded almonds over, bestrew lightly with powdered sugar and bake in a slack oven. As soon as done detach from the sheets, and bend each one around a wooden roller.

(3361). Parisian Tuiles (Tuiles Parisiennes)

Beat four egg-whites to a stiff froth, add seven ounces of sugar, mixing together to form a meringue; then put in one ounce of flour and seven ounces of shredded almonds. Dress this preparation with a fork into small inch and a half diameter balls on a buttered and floured sheet; flatten them to three-eighths of an inch with a fork and bake in a slack oven. As soon as done detach and bend on a roller.