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

to be rather firm; when cold put a little flour upon your pastry slab, upon which turn the paste; roll it out in pieces an inch and a half in length, make an incision down the centre with your knife, and lay them upon a baking-sheet, egg over, bake them in a warm oven; when done sift sugar over, and glaze with the salamander; serve dressed in pyramid, and very hot. No. 1200. _Madeline au vin de Ports._ Put half a pound of flour in a stewpan, with six ounces of sugar, a quarter of a pound of fresh butter melted, and a little orange-flour water; mix the whole well together with five eggs, butter a cylinder mould, put the paste into it, and bake of a nice gold colour in a moderate oven; put four glasses of port wine in a stewpan, with a little sugar, four cloves, and a little cinnamon; mix a teaspoonful of arrowroot with a glass of port wine cold, which stir in with the other in your stewpan, turn the madeline out upon your dish, pour the wine over, straining it through a sieve; when cold fill the centre with half a pint of whipped cream, flavoured with orange-flower-water, and serve. They may also be made in smaller moulds, dressed in pyramid, with the sauce over. No. 1201. _Genoises._ Well pound two ounces of sweet almonds with a quarter of a pound of sugar, and pass them through a wire sieve; put them into a basin, with six ounces of flour and six eggs; beat well together, add a little salt, half a gill of whipped cream, and a piece of butter the size of an egg (melted but not hot); butter a sauté-pan, pour the mixture into it, bake in a moderate oven half an hour, or till rather crisp, turn it out upon your board, and when cold cut it into a variety of shapes with your knife or different shaped cutters (but do not make them too large, or they would not look well), which decorate with a white or pink