DARIOLES.
INGREDIENTS :—One ounce of flour, two ounces of pounded sugar,
one ounce of ratafias, three gills of cream, one whole egg and six
yolks, one ounce of candied orange-flowers, a small pat of butter, a
very little salt, half a pound of trimmings of puff-paste.
Place the flour, sugar, the bruised ratafias, and the eggs in a
spouted basin, work the whole well together, and then add the cream,
a very little salt, and a table-spoonful of orange-flower-water, and mix
these in with the batter. Line a dozen dariole-moulds with some trim-
mings of puff-paste; place these on a baking-sheet, put a very small
bit of butter at the bottom of each dariole, and then, after stirring
the batter well together, pour it into the moulds; strew the candied
orange-flowers on the top of each, and set them in the oven (at mode-
rate heat) to bake. When done, the darioles should be slightly raised
in the centre, and of a light colour; take them out of the moulds
without breaking them, shake some finely-sifted sugar over them, and
serve them hot.
Darioles may also be flavoured with vanilla, lemon, orange, coffee,
or chocolate.