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

of sugar, put them in the stewpan with half an ounce of candied citron cut small and soaked in a glass of marasquino, which also put in, add five eggs, beat altogether, and stir over the fire till it again thickens, when cold proceed exactly as for the gateau fourré à la crème, substituting the above preparation for the frangipane. No. 1179. _Petits Gateaux fourrés au Confiture._ Prepare half a pound of puff paste (No. 1132), which roll into a long band three inches wide and nearly a quarter of an inch thick, have it upon your slab before you, then place rolls of jam an inch and a half in length, as thick as your little finger and two inches apart, in the centre; wet the edges all along and fold the paste over, press down with your finger round each piece of marmalade, cut them out with a knife, sprinkle a baking-sheet with water, upon which lay them; egg over, and with the point of a knife sketch a leaf upon each, cutting nearly through the paste, bake them nicely in a moderate oven, and when done sift sugar over and glaze with the salamander, dress them round upon a border of apple marmalade when cold, or dress in pyramid. Any kind of sweetmeat may be used for these kinds of gateaux, but observe it requires to be very firm, for if soft it would run from the paste, and give them a bad appearance. No. 1180. _Petits Gateaux fourrés (round)._ Make three quarters of a pound of puff paste, from which cut twelve pieces with a round cutter three inches and a half in diameter and the thickness of a penny-piece, then roll out the trimmings, from which cut twelve more pieces with a plain round cutter three inches in diameter, lay a small piece of the preparation of apple as for d’Artois (No. 1177) in the middle of the smaller sheets with a preserved cherry upon the top, wet round the edges lightly, then place the larger sheet over, press it well down upon the edges