1306. Darioles

Ingredients: - One ounce of flour, two ounces of pounded sugar, one ounce of ratafias, three gills of cream, one whole egg and six yolks, one ounce of candied orange-flowers, a small pat of butter, a very little salt, half a pound of trimmings of puff-paste.

Place the flour, sugar, the braised ratafias, and the eggs in a spouted basin, work the whole well together, and then add the cream, a very little salt, and a table-spoonful of orange-flower-water, and mix these in with the batter. Line a dozen dariole-moulds, with some trimmings of puff-paste, place these on a baking-sheet, put a very small bit of butter at the bottom of each dariole, and then, after stirring the batter well together, pour it into the moulds; strew the candied orange-flowers on the top of each, and set them in the oven (at moderate heat) to bake. When done, the darioles should be slightly raised in the centre, and of a light color; take them out of the moulds without breaking them, shake some finely-sifted sugar over them, and serve them hot.

Darioles may also be flavored with vanilla, lemon, orange, coffee, or chocolate.

1307. Conde Cakes

Chop six ounces of Jordan almonds as fine as possible, mix them with four ounces of sifted sugar, some grated rind of lemon, and the white of an egg : the whole should present the appearance of a rather firm paste. Next, make half a pound of puff-paste, to which give eight turns or foldings, and roll this out to the thickness of the eighth part of an inch; then, with a tin cutter, of an oval, circular, crescent, diamond, or any other fancy shape, stamp out about eighteen condes and place them on a baking-sheet previously wetted over with a brush to receive them; spread a coating of the prepared chopped almonds on the surface of each, shake some fine sugar over them with the dredger, and bake them of a very light-fawn color.

1308. Royals

Mix the whites of two eggs with as much finely-sifted sugar as they will absorb, so as to form a kind of soft paste; this must be effected without working it more than is necessary to mix the ingredients together : a few drops of any kind of essence may be added to flavor the cakes.

Make half a pound of puff-paste, and to finish these cakes, proceed in all respects as directed in the foregoing article.

1309. D'Artois Of Apricot

Make one pound of puff-paste, and give it seven turns or foldings ; then, take one-third part of it, and after kneading this well together, roll it out to the size of a square baking-sheet, measuring about fourteen inches by twelve, and lay the paste upon it; next spread a rather thick layer of apricot-jam over the paste to within about an inch of the edges; then, roll out the remainder of the puff-paste to the size of the baking-sheet, and place it neatly over the surface of the apricot; fasten it round by pressing upon the edges with the thumb, and trim the edges by cutting away the superfluous paste from the sides with a knife. The D'Artois must now be marked out in small oblong shapes with the back part of a knife, and after the whole surface has been egged over, score them over neatly, forming a kind of feather pattern on each cake. Bake them of a bright light-brown color, and when they are done, shake some finely-sifted sugar over them out of the dredger, put them back again into the oven for a minute or two, to melt the sugar, and then pass the red-hot salamander over them to give to the pastry a bright glossy appearance. When the D'Artois have become sufficiently cold, cut them up, and serve them dished up in several circular rows piled on a napkin.

Note. - This kind of pastry may also be garnished with Pithiviers-cream, pastry-custard, apple marmalade, or any other kind of preserve.