No. 1159 Tartelettes of Greengages.
Prepare your tartelettes as before and fill with greengages prepared as directed for the vol-au-vent (No. 1143).
No. 1160 Tartelettes aux Fraises.
Prepare the tartelettes as before, pick a fine pottle of strawberries, which put into a basin, with two ounces of powdered sugar and a little powdered cinnamon, shake them well together, fill the tartelettes and serve.