No. 1187 Petites Bouchées à la Patissière.
Make half a pound of puff paste, from which cut fifteen pieces the thickness of a penny-piece, with an oval fluted cutter two inches and a half in length and one and a half in breadth, wet them upon the top; then roll out the trimmings, from which cut twenty an inch in diameter, taking out the centre with a smaller cutter, thus forming them into rings, place them upon the top exactly in the centre, wet the rings lightly, dip the tops into some white sugar in grains, place them upon a baking-sheet, and bake them a light colour; when done fill the ring with a little currant or apple jelly, a dried cherry, or any description of preserve.