Maids Of Honour - Filles D'honneur

Line some small patty pans that have rather deep bottoms about a quarter of an inch thick with puff paste, trim off the edges and prick the bottom well to prevent it blistering; then fill up with a mixture prepared as below, and bake in a moderate oven for about twenty-five minutes; when cooked remove from the tins, dish up on a dish-paper, and serve for a sweet for dinner, luncheon, or cold collation.

Custard For Maids Of Honour

Break three fresh eggs in a basin and mix them with not quite a quart of new milk; then whip tin together for two or three minutes, add the strained juice of two lemons, and then pour into one quart of boiling water; let this stand for about ten minutes, then remove the curds which have formed, and to them add five raw yolks of eggs, half a pint of clotted cream, the finely-chopped peel of a lemon, a pinch of grated nutmeg and cinnamon, a large wineglassful of brandy, a tablespoonful of orange-flower water, eight drops of vanilla essence, two ounces of castor sugar, and six ounces of washed and dried currants; beat these ingredients up with a whisk, and then use as directed above.

Marguerite Pastry Patisserie A La Marguerite

Take some puff paste, roll it out about a quarter of an inch thick, and cut it out with a heart-shaped cutter which has been made hot by being dipped into boiling water; place the pieces on a wetted baking-tin, brush each all over with whole beaten-up egg, and then make an incision on the top of each with another hot wet heart-shaped cutter, about one inch from the edge, making the incision about a quarter of an inch deep; bake in a rather quick oven for twenty-five to thirty minutes, when they should be a pretty pale brown colour; when cooked take up and remove the little tops and scoop out the insides, so as to form a little case; fill these with a cream of chestnuts by means of a forcing bag and plain pipe; replace the little tops on the cases, and then glaze the outsides with Vanilla and Maraschino glaces (vol. i.), sprinkle the tops with a little finely-chopped pistachio, and place on the top of each a crystallised violet; when the glace is set, dish up on a dish on a paper or napkin and serve for a sweet for dinner, etc.

Chestnut Cream For Marguerite Pastry

For ten to twelve persons prepare half a pound of sound chestnuts that have been weighed after being skinned (see recipe 'Timbal a la Christina'), then put them into a stewpan with half a pint of cream, two and a half gills of milk, a tablespoonful of brandy, a few drops of essence of vanilla, two tablespoonfuls of orange-flower water, four ounces of castor sugar, and one ounce of fresh butter. Cover the pan over with the lid, place it on the stove, and let the nuts cook till tender, which will take about one to one and a half hours; then rub through a fine wire sieve, and mix with a tablespoonful of Maraschino, half a pint of stiffly-whipped cream, and a few drops of carmine; mix into a nice smooth paste, then fill up the cases as directed above.