Page:Domestic French Cookery.djvu/93

mixture, heaping it up in the centre. Cover them with lids of the same, and crimp the edges very neatly. Bake them about half an hour, and grate sugar over them when done.

Make some fine paste, and cut it out with the edge of a tumbler. Have ready some minced veal, seasoned in the best manner, or some chopped oysters, or any sort of force-meat, and lay some of it on one half of each piece of paste. Then turn over it the other half, so as to inclose the meat. Crimp the edges. Put some butter into a frying-pan. Lay the rissoles into it, and fry them of a light brown.

They should be in the shape of a half-moon.

Blanch and pound in a mortar half a pound of shelled sweet almonds, and three ounces of peach-kernels, or shelled bitter almonds, adding sufficient rose-water to moisten them. When they are all pounded to a paste, mix with them a quarter of a pound of powdered loaf-sugar, and boil them in a quart of milk or cream. Then set it away to cook When cold, stir eight beaten eggs into it. Put the mixture into cups. Set them in an iron oven half filled with water, and bake them.

Cut a vanilla bean into slips, and boil them in a quart of milk, with a quarter of a pound of white sugar. Let it boil slowly for a quarter of an hour,