Rolls, Fluted
INGREDIENTS. - Puff-paste, the white of an egg, sifted sugar, jelly or preserve.
Make some good puff-paste (trimmings answer very well for little dishes of this sort) ; roll it out to the thickness of 1/4 inch, and with a round fluted paste-cutter stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, FRENCH ROLL, and bake for about 1 hour. A few minutes before they are done, brush them over with the white of an egg, strew over sifted sugar, put them back in the oven, and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold.
TIME. hour before being iced; 5 to 10 minutes after.
SEASONABLE at any time.
Roux, Brown. (A French Thickening for Gravies and Sauces.) - INGREDIENTS.- 6 oz. of butter, 9 oz. of flour. AVERAGE COST, 7d.
Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colourto obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use; it will remain good some time.
TIME. -About hour.