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

number of dariole or tartelette moulds, oil the interior slightly, and when the mixture is half cold put a piece the size of a walnut in each, which press to the shape of the mould, with your finger and thumb; when cold take them out and serve filled with cream as before. Vases and large cups may also be made with it, by having moulds and proceeding as for the smaller ones; but for the larger moulds or shapes, which require more time to fill, to prevent the mixture getting cold, keep the pan upon a trivet at the mouth of the oven, taking it by pieces as you require. No. 1215. _Nougat d’Abricot._ Make half a pound of puff paste (No. 1132), roll twelve times, leaving it about the thickness of half-a-crown piece, place it upon a baking-sheet, and spread apricot marmalade over a quarter an inch in thickness, then have ready, finely chopped and well dried, three quarters of a pound of blanched sweet almonds, which put into a basin with three quarters of a pound of powdered sugar, and mix with the whites of four eggs, spread it all over the marmalade and bake in a hot oven a nice colour; when cold cut it into pieces of any shape you please, and dress in crown upon a napkin to serve. Brioche paste (No. 1321) would be better than puff paste for the above, but they are very excellent either way. No. 1216. _Châtaignes Croquantes._ Roast sixty chesnuts, take them from the husks, and when cold pound them well, adding a little white of egg to prevent their oiling; then add half a pound of flour, half a pound of sugar, half a pound of butter, and the yolks of two or three eggs, mix all well together; lay the paste upon a marble slab, roll it out into small pieces two inches long, place them on a baking-sheet, mark with a knife upon the top, and bake in a sharp oven, when done dip them into sugar boiled to au casse (No. 1379), when cold they