No. 1150 Puit de Fruit aux Blanches Couronnes.
Make half a pound of puff paste (No. 1132) give it nine rolls, from it cut eight round pieces half an inch in thickness, then with a cutter, four sizes smaller, cut a piece from the centre of each, so as to form rings; place them upon a baking-sheet, wet the tops lightly, and sprinkle a little coarse sugar over; bake them in a moderate oven as white as possible, dress one upon the bottom of your dish, cover it with a sweetmeat of some description, and proceed in like manner to the top; fill with any of the fruits as described for the vol-au-vents, have a little cream whipped very stiff lay it in piping with a paper cornet, between each ring, and garnish the top tastefully with fillets of red currant jelly or green angelica.