Princess Tartlets Tartelettes A La Princesse

Take some tartlet or small bouche tins and thinly line them with short paste (vol. i.), place a little buttered paper inside each, fill them with rice or any other dry grain, and bake them in a moderate oven for fifteen to twenty minutes; then remove the papers and grain and partly fill each case with a mixture of preserve (as below), cover this over with Meringue mixture (vol. i.), using a forcing bag and pipe for the purpose; dust over the tops with icing sugar, place them on a baking-tin and dry them in a moderate oven for about fifteen minutes, let them cool, glaze them over with Coffee glace (vol. i.), and serve when cold on a dish-paper for dinner or luncheon.

Preserve For Princess Tartlets

Take two tablespoonfuls of apricot jam, and mix it with a quarter-pound of any dried fruits cut into dice shapes, flavour with four or five drops of pineapple or vanilla essence, mix well together, and use.

Tagliarini A La Florence Tagliarini A La Florence

Take five ounces of fine flour, a pinch of salt, one ounce of butter rubbed together till smooth, a dust of Marshall's Coralline Pepper, the strained juice of one lemon, two raw whole eggs; mix together into a smooth stiff paste with enough white wine to moisten, then roll out wafer thin on a well-floured slab, and frequently turn the paste over during the rolling; then cut up into three-inch square pieces, put it into a stewpan containing boiling water seasoned with a little salt, simmer for half an hour, then drain and place on a dish on a layer of cooked sliced tomatoes as used for garnishing, and on the tomatoes sprinkle a little grated Parmesan cheese; then place a layer of the Tagliarini, repeat the layers till the dish is nearly full, and, lastly, the tomatoes; then cover with Cheese Cream sauce (see recipe), and stand the dish in a tin containing boiling water and cook in a quick oven for about fifteen minutes; then place on a dish on a paper or napkin, and serve in a boiling state for luncheon or second course, or as a meagre dish.

Vol-au-vent With Fruits - Vol-au-vent Aux Fruits

Prepare a vol-au-vent case of puff paste as for 'Vol-au-Vent a la Prince George,' place it on a baking-tin in the oven to dry, then place it on the dish on which it is to be served. Take some cooked fruits, such as cherries, grapes, or any nice dried fruits; dip each piece into sugar boiled to the crack, and stick them all over the outside of the vol-au-vent; fill up the centre with a macedoine of fruits (see recipes), garnish the outside with spun sugar, and, if liked, the syrup in which the fruits were cooked can be served round the dish. This dish can be served either hot or cold.

Veal Pie A La Savoyarde Pate De Veau A La Savoyards

Take two and a half to three pounds of lean veal (the fillet for preference) and cut it into neat thin slices about two inches in diameter, bat these out with a cold wet chopping-knife, season them with coralline pepper and salt, and sprinkle with finely-chopped raw parsley, bayleaf, thyme, and washed and dried fresh chopped mushroom and eschalot; place on top of each piece of veal a thinly-cut piece of fat and lean raw bacon of the same size as the veal, and on the bacon put a raw bearded oyster; then roll up the fillets into cylinder shapes, and arrange them in a pie dish so that they form a conical shape in the centre. Sprinkle over a little flour, pour into it the strained liquor from the oysters and some nice light stock, and when the dish is full wet the edge of the dish and place a layer of puff paste (vol. i.) about one inch thick and the same width as the rim round it; then wet this paste and cover over the top of the pie with a layer of puff paste about half an inch thick; press the edges well together, trim them, and scallop them with a knife, and brush the top over with whole raw beaten-up egg; mark it with a small pointed knife, as in engraving, place the pie on a baking-tin, and bake in a moderate oven for about two hours; then take up and serve on a hot dish on a napkin or dish-paper, for luncheon, breakfast, or for a remove for dinner. The pie may also be served cold.