This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Make a Compote, (viz. Stew) of stoned Cherries, with half as much Sugar as for preserving, (or they may be prepared without (toning) put this into a rich Puff-paste, and bits of Paste upon it, cut and laid according to fancy; it requires no longer time to bake, than is necessary for the Paste to be done of a good Colour. - This and other sorts are also done in Paste as directed for Demi-feuilletage; but then the Fruit is put in raw, and Sugar added according to judgment. - Raise a proper border according to the bigness of the Baking-dish, and bake it longer than the first direction. - This last is used either hot or cold.
Simmer the Rasberries a moment in a Syrup; then let them cool, and finish the Tart as the first direction for Cherries.
Tart of Strawberries and Ice Cream, Make an Almond Paste as directed in Page 397, put it into a Baking-dish, and raise a border as to any other sorts of Paste; it requires but a short time to bake, and very little heat: just before you are ready to serve, put Ice Cream into it not very hard, and then the Strawberries. This Ice Cream is made with a pint of good Cream, and Sugar sufficient to make it pretty sweet, a little Orange-slower Water, and two Yolks of Eggs; put it on the Fire till it is ready to boil; stir it to mix the Eggs very well, and when it is cold, put it into a should to ice, as shall be explained in Ice Cream Articles: You may also boil Pistachio-nuts in this Cream, and sift it before icing.
Cut each in two, and break the stones to get at the kernels; if the Fruit is not ripe enough, boil them a little while in Water; then drain them very well, and put them into the Paste with Sugar according to judgment, a few bits of preserved Lemon, and half a kernel upon each Piece; cover it with the same sort of Paste, and strew a little Powder Sugar over it to give it a glaze, which it will take in baking.
Tourte de Franchipane. Italian Tart, after Frangipani, a proper Name. Mix three Eggs with a pint of Cream, two or three spoonfuls of Flour, and a proper quantity of Sugar; boil these together about half an hour, stirring continually; then add some Almond Biscuits, called Macaroni Drops, bruised to powder, a little Lemon Peel minced very fine, a bit of Butter, two Yolks of Eggs, a little of the Orange Flower dried and pounded, or a few drops of Orange Flower Water: Use the best sort of Paste, viz. an Feuilletage, or Zephir; put the Cream into it, and a few bars of Paste over, laid according to fancy, or cut in flowers; sugar it over to give a glaze, and serve cold.
Take a Cream as the preceding, but instead of Butter use Beef Marrow melted and sifted in a sieve, and four Whites of Eggs well frothed; put no cover of any sort upon it, only a good high border round the edge; when it is baked, strew some Powder Sugar over, and glaze it with the Salamander.