Page:The Jewish Manual.djvu/173

 TOURTE A LA CRÊME. This is a fashionable and delicate description of tart. A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two inches smaller than the other, if they are fluted the tourte will have a better appearance.

Roll out some very rich puff paste to the thickness of one inch, and cut two pieces with the larger tin cutter, then press the smaller cutter through one of these pieces, and remove the border which will be formed round it; this must be laid very evenly upon the other piece of paste, and slightly pressed to make it adhere; place the tourte in an oven to bake for about twenty minutes, then let it become cool, but not cold, and fill it with a fine custard or with any rich preserves; if the latter, a well whipped cream maybe laid lightly over; the pastry may be glazed if approved. THE GROSVENOR PUDDING. Beat half a pound of butter With the same quantity of white sugar until it is like cream,