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Mille Feuilles

Roll out on a lightly floured table half pound feuilletage, as thin as possible; then with a round pastry cutter three inches in diameter cut out eighteen pieces. Lay them on a lightly buttered pastry pan. Make a few small incisions with a fork on top of each, lightly wet with the white of an egg by means of a hair pastry brush; then spread half teaspoon powdered sugar over each; let rest for half hour. Set the pan in a hot oven to bake for ten minutes. Remove and let cool off. Spread half teaspoon apricot jelly over six pieces; spread half teaspoon Frangipani cream over six more pieces; then half teaspoon raspberry jam over the remaining six pieces. Take three pieces, one of each kind, and arrange evenly, one on top of another; decorate with a little whipped cream and proceed the same with the rest. Arrange the six mille feuilles on a dish with a folded napkin. Sprinkle a little powdered sugar over and serve.