1204 | Brioches Fluttes.
—Prepare a brioche paste, as for No. 1203; lay it on a floured board, and cut it into twelve equal pieces. Roll out each one separately with the hands until it is ten inches, or three finger-lengths, long, rounding them into shape. Put them in a pastry baking-pan, and leave them in a closet to rise for ten minutes; take out and glaze them lightly with beaten eggs, sprinkle them over with powdered sugar, and put them in the oven for ten minutes; remove, and dress them on a dessert-dish with a folded napkin, and serve when cool. These brioches will keep well for three or four days, and they are delicious when served with tea, coffee, or chocolate.