Ingredients
- a piece of six inches round
- three eggs^
- three ratafia cakes^ well pounded
- four s's
- 45 rope of a well^ bake
- five eggs of paste
- four comers
Directions
Make a paste the same as the g&teau de Pro- vence; add a little butter^ the yolks of three eggs^ and three ratafia cakes^ well pounded; if not sweet enough, add some powdered sugar ; butter a mould and bake in a moderate oven.
GATEAUX DU PUTTS D»AM0UB.
Make a puff paste and roll it out the thickness of a crown piece; put a shape the size you wish on the paste and cut it all round, then take a shape and cut another; cut out of the middle a piece of six inches round, according to the size of ^ your cake, and put the border on the first paste. Make four S's, as large as you think proper, but at least four inches in length. Let all bake till done, then ice them with syrup and glaze them with a salamander; the S's must be iced on all sides. Cut out a cord in paste to resemble the
BISCUITS^ MEBINOUES. 45
rope of a well^ bake and ice it ; then make a little card basket the shape of a pail and ice it with the rest ; make five eggs of paste, when baked^ split them without separating them^ and fill them with either currant jelly or apricot marmalade. Egg them with melted butter firsts and powder sugar over them, then ice them with a salamander. Put your cake on the dish you serve it on, and fill the centre with either apricot marmalade or currant jelly. Have some caramel sugar ready very hot, dip the end of the S's in it and place them on your Fuits d^ Amour in form of a cross and let the tops touch each other, then dip the end of the cord in the caramel, and join it to the top of the S's, then place your eggs on the top, and the other four at the four comers, and serve your gd,teau with the second course. If carefully pre- pared and with taste, it is a pretty dish, for in place of eggs any other form may be made.