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

put the above mixture in the centre, and spread it over, leaving the space of half an inch from the edge all round, roll out the other piece of paste rather larger and thicker than the former, wet the first sheet round the edges with a paste-brush, and cover the other over, closing it carefully, trim and notch round, egg over the top, and with the back of your knife sketch some design upon it; bake three quarters of an hour in a warm oven, but when the paste is sufficiently coloured, cover with a sheet of paper; when done sift a little sugar over, and glaze with the salamander. The original cake is baked quite white by using water instead of eggs, and throwing sugar over; my objection to which is, that many people in this country, from its appearance, fancy it is not sufficiently baked, and must be indigestible; it may, however, be baked either way, according to fancy. No. 1152. _Tourte d’Entremet à la Crème._ Make a piece of paste thus: place six ounces of flour upon your slab, with three ounces of butter, rub well together, make a hole in the centre, in which put one egg, a teaspoonful of powdered sugar, and a very little water, mix well together, then mix the whole into a stiffish paste; roll it out of the size and shape you want your tourte, and place it upon a baking-sheet, then have ready a pound of puff paste, roll it to about three quarters of an inch in thickness, cut out a piece exactly of the same size and shape as the other, cut out the centre, so as to leave a band of about an inch in breadth, wet the piece of paste upon the baking-sheet, and place the band upon it at the rim, pressing down lightly; egg it upon the top, but do not let it touch the side; mark round with the back of your knife every quarter of an inch, and fill the interior with frangipane (No. 1295), bake about half an hour in a