1299. FANCHONETTES.
PREPARE some pastry in the manner directed for the profit-rolles (No. 1294), season it either with two ounces of grated chocolate, an infusion of coffee, a glass of liqueur, or a few drops of some kind of essence, such as orange-flower, vanilla, bitter almonds, or lemon; or when this is ready, fill two dozen plain-lined tartlets with it; bake these of a light colour, and when done, take them out of the moulds, and lay them flat upon the marble slab to cool. Meanwhile, whip three whites of eggs quite firm, then mix in three ounces of pounded sugar, and use some of this to mask the fanchonettes with, giving to them a flat smooth surface; next, with a cornet filled with some of the whites of egg, form a star, or some other design on the top; when they are all done, shake some sifted sugar over them, put them on a baking-sheet, and bake them of a very light-fawn colour. When they are baked, previously to dishing them up, ornament them, by placing some neat strips of bright currant or apple-jelly in between the folds of the decoration.
These fanchonettes may be infinitely varied, by altering their form and design, when masking them with the whipped whites of eggs, according to taste and fancy. Strips of pistachios, almonds, or cur-rants may also be used for this purpose.