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Petites Bouchees De Dames

Place four egg yolks in a bowl with two ounces fine sugar and briskly whisk up with a whisk for six minutes, then add the whites of the four eggs beaten up to a stiff froth and one and a half ounces flour, with half teaspoon vanilla essence. Place the mixture in a pastry bag in which a tube quarter of an inch in diameter has previously been adjusted at the bottom. Then carefully press the preparation down on a slightly buttered and floured pastry pan to round form one inch in diameter, which ought to turn out about twenty-four. Set the pan in a brisk oven to bake for ten minutes, or till a nice colour. Remove the pan and let cool off.

Detach the cakes from the pan, lay them upside down on a table; then with a knife spread a little raspberry jelly over the top of each cake and fasten two by two. Arrange the twelve bouchees on a small iron grating with a pan underneath. Have in a bowl two ounces glazed sugar and the white of one egg; briskly stir with a wooden spoon for five minutes; add a teaspoon rum, mix well, then gently spread this preparation over the bouchees. Let dry and serve on a dish with folded napkin.