(3344). Croquets (Croquets)

Put one pound of flour on the table, make a hollow in the center and into it lay half a pound of butter, half a pound of sugar, half a pound of chopped almonds, the grated peel of a lemon, four eggs and two spoonfuls of rum; mix well to obtain a smooth paste; leave this in some cool place to rest for one hour. Then roll it into two-inch wide bands, having them three-eighths of an inch in thickness; lay them on a buttered and Soured baking pan, egg over and leave rest again for half an hour in a cool place. Mark them with a fork in the shape of small lozenges. Bake them in a hot oven, brush them over with thick syrup, and after removing cut the bauds across into small cakes, each one-half an inch wide.

(3345). Crumbled Paste Cakes (Gateaux En Pate Fondante)

Mix slowly with the hands twelve ounces of butter and a pound of flour in such a way as to have it crumbling like semolina, then lay it on a table in the shape of a ring and in the center place twelve ounces of sugar, six egg-yolks, three eggs, some grated lemon peel and a grain of salt. Mingle the whole simply with the blade of a knife and incorporate this liquid into the crumbled flour; work together quickly and roll it into a ball; wrap up in a cloth and leave stand for two hours in a very cool place. Lay the paste on a floured table and divide it into small parts; roll out each of these pieces into strings four and one-half inches long; curl both extremities of each string in two spirals, bring these spirals together so as to form a sort of eye-glass imitation, arrange them gradually on a baking-sheet and let them dry for two hours. Then bake in a slack oven.

(3346). Espagnolettes (Espagnolettes)

Break five eggs in a basin, add three-quarters of a pound of sugar and beat together on a slow fire to have the whole very light, then put in the grated peel of a lemon and three-quarters of a pound of very dry sifted flour. Pour this into a pocket and with it dress the preparation on a buttered and floured baking sheet in rounds one inch in diameter; dredge the tops with coarsely chopped almonds; turn the baking sheet over quickly to remove the surplus of almonds, bestrew with sugar and bake in a very slack oven.

(3347). Japanese Cakes (Gateaux Japonais)

Pound half a pound of unpeeled almonds with half a pound of sugar: pass it through a sieve, add half a pound of flour and mix the whole together. Dress this flour in a crown shape and in the centerplace fourounces of kneaded butter (No. 579) and three or four egg-whites; work the whole to obtain a fine smooth paste, then leave it rest for one hour in a very cold place; roll it out to an eighth of an inch in thickness and cut this into three-inch wide bands; egg these over and strew with chopped-up almonds. Range the bands two by two, one on top of the other, pressing them down lightly so they adhere together, then cut them across in small sticks three-quarters of an inch wide; lay them on buttered and floured sheets and bake in a hot oven; after removing ice over with a brush wet with rum icing (No. 102).