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

cold. No. 1192. _Flan de Poires._ Make a crust the same as above, peel and cut in halves about two dozen very nice pears, put them into a preserving-pan with three quarters of a pound of sugar, the juice of two lemons, and the rind of one, free from pith, cut into small strips; stew till tender, when cold place them in your flan with the syrup over, bake three quarters of an hour with a band of paper round, finish and serve as in the last. Cherries, greengages, and apricots may also be used for the above purposes by following the same methods, dressing the fruit as for vol-au-vents. No. 1193. _Flanc à la Crème pralinée._ Prepare a crust as before, which fill with some frangipane (No. 1295), in which you have put six ounces of sweet and one ounce of bitter almonds, blanched and chopped, put a band of paper round, bake three quarters of an hour, then take off the paper, wet the crust, sift sugar all over, and glaze with the salamander. No. 1194. _Pâté à Choux._ Put half a pint of water in a stewpan, with six ounces of butter, two ounces of sugar (pounded), with half a stick of vanille and a pinch of salt; when it begins to boil stir in three good spoonfuls of flour, keep stirring over the fire, keeping it cleared from the bottom of the stewpan, till becoming a toughish paste; take it off the fire, and stir in six or seven eggs one after the other, and work them well in; it is then ready; butter a baking-sheet and lay your paste upon it in round pieces nearly the size of a walnut,[15] egg over, and sprinkle white sugar in grains upon them, bake in a moderate oven, and when done and cold open a lid at the top, fill them with a jam or marmalade of some description, replace the lid, and serve dressed in pyramid upon a napkin. Half the quantity of this and following receipts may of course be made. No. 1195. _Petits Choux à