Bordelaise Tartlets

Pound six ounces of almonds with a pound of sugar; sift it through a sieve, then add to it a quarter of a gill of rum and seven egg-whites; beat well together; now put with it three-quarters of a pound of flour and three-quarters of a pound of melted butter and lastly fourteen very stiffly beaten egg-whites. Line scalloped tartlet molds with sweet paste (No. 136); fill them with the preparation, bestrew lightly with sugar and bake in a medium oven. Unmold as soon as done and leave till cold, then dress on top of each a rosette of Italian meringue (No. 140) flavored with vanilla; bestrew with sugar and return the cakes to the oven to color the meringue; garnish between the parts of the rosette with apricot marmalade (No. 3675), apple jelly (No. 3668) or currant jelly (No. 3670).