The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

than usual, simmer the oranges five minutes, ten at a time, lay them upon a dish, reduce the syrup, and when cold dress in pyramid in a vol-au-vent, and pour the syrup over. No. 1148. _Gateau de Millefeuille à la Moderne._ Make a pound of puff paste, give it nine rolls, roll out to the thickness of two penny-pieces, from which cut ten round pieces, each about five inches in diameter, sprinkle water over two baking-sheets, upon which lay them, wet lightly with water, and sprinkle a little rough sugar over them, but not too coarse; bake very crisp in a moderate oven, keeping them as white as possible; when baked lay one upon your dish, which cover with apricot marmalade; then another, which cover with orange marmelade; then another, which cover with currant jelly, proceeding thus to the top; when finished mask the whole over with apricot marmalade, sprinkling plenty of very finely chopped pistachios round, and decorate the top with what dessert fruits you have in season, cherries, strawberries, or raisins, dressed in pyramid. No. 1149. _Turban à la Crème aux Macarons amers._ Give half a pound of puff paste (No. 1132) ten rolls, and from it cut eight round pieces of the same size as in the last; then with the same cutter cut three pieces out of each in the form of middling-sized leaves, wet lightly upon the top, and dip them into some coarse sugar (pounded and sifted through a coarse wire sieve), place them upon a wet baking-sheet, and bake in a moderate oven as white as possible; then have ready a round board a quarter of an inch thick, and, according to the size of your dish, made of pâte d’office (No. 1137) and baked in a moderate oven; boil also half a pound of sugar au cassé (No. 1379), dip the ends of the pieces of pastry singly into it, and build them in crown upon the rim of your board, one row surmounted by another, dressed the reverse way; make a meringue mixture with two whites of eggs (see No. 1218),