No. 1156 Tartelettes de Pêches.
Make your tartelettes as in the last and fill with peaches dressed as for vol-au-vent (No. 1141).
No. 1157 Tartelettes aux Cerises.
Proceed as before, filling them when baked with cherries dressed as for the vol-au-vent (No. 1144).
No. 1158 Tartelettes aux Groseilles vertes.
Make the tartelettes as before, have ready three pints of young green gooseberries, which put into a sugar-pan with three quarters of a pound of lump sugar and half a wineglassful of water, place them over a sharp fire, moving them round occasionally till done, which you may ascertain by their shrivelled appearance, if too much done they will become quite brown, put them in a basin and leave them till quite cold, when fill the tartelettes and serve.