Make the Paste as the former; but only put in the Yolks of Eggs, and beat up the Whites alone; which, when properly frothed, add to the Paste, and mix it all together very well: Use the finest puff-paste rolled very thin, wrap a little of the Ramequin Preparation therein, and pinch them round; bake them about a quarter of an hour, and serve quite hot.

Ramequins A La Toulouse - Toulouse Cheese Cakes, (a Town In France)

This is the same Preparation as the former; only baked upon toasted Bread, or without toasting, cut into what shape you please.

Timbales. Moulds so called, from being in the shape of a Kettle Drum.

It is only the form which makes the difference between these and the Gateaux au Verjus, just mentioned; as they are filled with preserved Fruit or Sweetmeat, after they are baked, covered over, and glazed with Sugar Glaze.

Petits Choux

A small sort of Choudee. Use the Paste as directed in Pâté Royale, with a little rasped Lemon-peel, Orange-flowers, and a few Macaroni-drops bruised; drop it with a Spoon upon a Baking-plate, in small quantities; strew a little Sugar-powder over them, and bake in a soft Oven.

Biscuit Au Clinquant, Beautified With Tinsel. Tinsel Cake

Use the same Preparations as directed for Biscuit de Turin, Page 430; make three or four large Paper-cafes, a sheet to each; rub them well with Butter, pour the above Composition therein, and bake in a soft Oven; take the Cakes out of the Papers, while hot, and cut one to the largeness of the bottom of the Dish you intend for Table; the rest must be cut lesser and lesser, to finish in the form of a Sugar-loaf, and hollow in the middle; folder each piece with Sugar Caramel; and when it is finished, pour some Caramel Sugar round it, as if tied with Pack-thread: You will find how to prepare the Sugar in page 426, under the direction of Croquante au Caramel.

Talmouses

Cheese Cakes of a different kind from Ramequin.

Boil a bit of Butter in a little Water and Salt; thicken with as much Flour as it will take, stirring it on the Fire constantly until it become quite a Paste; then mix the Eggs with it, one by one, to make it almost as liquid as a thick Batter; and mix also some good Cream Cheese therein; bake it in good Puffpaste, coloured with Yolks of Eggs, and serve either hot or cold.

Talmouses De Saint Denis

St. Denis is the name of a place famous for these Cakes.

Mix a spoonful of Flour with a fresh Cream Cheese well drained, commonly called Curds, a little Salt, a proper quantity of Eggs, and finish as the former.

Flatus. A Large Custard

Cut a bit of good Paste pretty thick, to the size of the Dish you intend for Table, and a pretty border round it about an inch high or more; or if for small Custard, in proportion; fill it to about half with the same Composition as the last Cheese Cakes; you may also fill it with Cream first boiled with Sugar, Cinnamon, and Coriander-seed, and then strained; beat a few Yolks of Eggs, add them thereto, and bake in the same manner as the Cheese Cakes.

Darioles. Moulds So Called

Make the Parte pretty thin; rub the moulds with Butter, and prepare them as Petits Pates; when the Paste is half baked, drop a spoonful of the before-mentioned Preparation therein. Or prepare it after this manner: Beat up a little Flour with three or four Eggs, a little Salt, Milk, and Sugar; it must be about the consistence of a thick Batter: The same may be done in raised Paste without moulds, and then they arc called Darioles a Pâté.Feuillantine.

Feuillantine. Cream Cakes

TheSE are made to any size all after the same manner; use the Pâté de Feuilletage for them, which you put into a should or pan of what bigness is most convenient, or a good raised Crust without a should; put into it whatever Cream you think proper; cover it like a Pie, and garnish it according to fancy.

Echaud'es Au Sel. Dumpling Paste

Make a Paste with Flour, Milk, Salt, and Yeast; let it rest some time in a warm place to ferment; then cut the Paste into bits of what bigness you think proper, and boil them a good while; let them cool; then cut each into two, and soak them in Milk, Sugar, and Lemon-peel about an hour, and drain and flour them to fry. Or you may dip them in Oil or melted Butter to broil, basting with the same as they were dipped in. - Brioches made with the Paste under that denomination, may be dressed after the same manner.

Puits D'amour - From Moulds To Cut Paste So Called

This is a diminutive of the Tinsel Biscuit, as these moulds are commonly made five or six, each less than the other, to finish by the smallest; they are made with the best Puff-paste, and baked singly, served one upon another, with or without Jelly betwixt. The moulds are to be had by that name at all Braziers and Tin Shops in London.

Gobelets A La Mottle. Marrow-tumblers

Make a Cream as directed for Tourte a la Moelle, page 420; rub the moulds with Butter, (they ought to be plain, and about an inch and a half deep, but may be done with others) put about a good spoon-ful of the Cream in each, and bake in the Oven; von may serve them plain, or garnished with Nonpareils.