No. 1180 Petits Gateaux fourrés (round).
Make three quarters of a pound of puff paste, from which cut twelve pieces with a round cutter three inches and a half in diameter and the thickness of a penny-piece, then roll out the trimmings, from which cut twelve more pieces with a plain round cutter three inches in diameter, lay a small piece of the preparation of apple as for d’Artois (No. 1177) in the middle of the smaller sheets with a preserved cherry upon the top, wet round the edges lightly, then place the larger sheet over, press it well down upon the edges with the rim of the smaller cutter, with which also cut them round; wet lightly over and place a small ring upon the top, sprinkle white sugar in rather coarse grains over, and bake rather white in a moderate oven, when cold place a fine preserved cherry within each ring upon the top, and dress them in pyramid; they may likewise be made square or any other shape, by following the above directions, they may be made smaller if required.