No. 1143 Vol-au-vent of Greengages.
Proceed exactly as in the last, only using twenty or twenty-four greengages instead of the apricots.
No. 1144 Vol-au-vent de Cerises.
Pick and stone four pounds of cherries, which put into a pan with three quarters of a pound of powdered sugar, stew them about twenty minutes over a sharp fire, moving them occasionally, place them upon the ice till cold, when fill your vol-au-vent and serve. Should the syrup be too thick, reduce it until thick enough to envelop the fruit.