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Feuillantines

Prepare some puff paste, roll it out to about a third of an inch thick and cut into one-inch strips and two-inch lengths. Spread a baking-dish thick with butter, arrange the pieces of paste on it, placing them on their sides and leaving a small space between them; put them in the oven, and when they are firm and the sides have spread, glaze them with white of egg and dust with powdered sugar. As the feuillantines are cooked, set them on paper to drain off any extra grease they may contain; they may also be masked separately with a small quantity of different-colored jam. Arrange on a fancy-edged dish-paper or a folded napkin on a dish, and serve.