No. 1190 A Flan of Puff Paste.
Make half a pound of puff paste, roll twelve times till nearly worn out, letting it remain some time on the slab before using; then have a plain round or oval flan mould,[14] butter the interior and line it with the paste about one third of an inch in thickness, place a sheet of white paper at the bottom and a band round the sides in the interior, which fill with bread-crumbs, bake in a warm oven rather crisp, take out, empty it of the bread-crumbs, and paper and turn it from your mould, sift sugar all over and glaze with the salamander, serve filled with any of the fruits dressed as directed for vol-au-vents. Should you have any trimmings of paste left from a previous day it may be used instead of making fresh.