No. 1179 Petits Gateaux fourrés au Confiture.
Prepare half a pound of puff paste (No. 1132), which roll into a long band three inches wide and nearly a quarter of an inch thick, have it upon your slab before you, then place rolls of jam an inch and a half in length, as thick as your little finger and two inches apart, in the centre; wet the edges all along and fold the paste over, press down with your finger round each piece of marmalade, cut them out with a knife, sprinkle a baking-sheet with water, upon which lay them; egg over, and with the point of a knife sketch a leaf upon each, cutting nearly through the paste, bake them nicely in a moderate oven, and when done sift sugar over and glaze with the salamander, dress them round upon a border of apple marmalade when cold, or dress in pyramid. Any kind of sweetmeat may be used for these kinds of gateaux, but observe it requires to be very firm, for if soft it would run from the paste, and give them a bad appearance.