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

wet lightly upon the top, and place the rings over very even, pressing them down gently, egg the tops and bake in a good oven; when done sift sugar over and glaze with the salamander, whip half a pint of double cream, to which add a little sugar pounded, with a few candied orange-flowers; when the vol-au-vents are cold put a little marmalade in the bottom with the cream over and serve. No. 1172. _Petits Vol-au-vents aux Abricots._ Make the vol-au-vents as in the last, but when baked have a quarter of a pound of sugar boiled au cassé (No. 1379), dip the top of each of the vol-au-vents lightly into it, and immediately dip them in white sugar, in grains (that is, the sugar pounded and all the fine sifted from it, which again sift through a coarse wire sieve), when all done fill the centre with some good apricot marmalade, or small pieces of apricots, peaches, &c., as prepared for the large vol-au-vents. No. 1173. _Petits Vol-au-vents à la Gelée mousseuse._ Make the vol-au-vents as described in the last, but dipping them into red sugar in grains, (see No. 1375,) instead of white; when done put a pint of very good marasquino jelly into a bowl, melt it, place it upon the ice and keep whisking till set, it will be quite white and frothy, fill the vol-au-vents, and serve with a few drops of marasquino sprinkled over and a very fresh strawberry upon the top of each, or, if not in season, a brandied cherry. No. 1174. _Petits Puits aux Pistachios_ Are made the same as the vol-au-vents; when baked dip the tops lightly into sugar as before, and dip them into chopped pistachios (very green) and sugar in grains, fill them with some whipped cream flavoured with vanilla sugar (No. 1377) and place a dried cherry upon the top. No. 1175. _Gateau fourré à la Crème._ Make half a pound of puff paste (No. 1132), when done divide it into two parts, one a fourth larger than the other, roll them up into two balls gently,