Feuillantines.—Roll out some rich puff paste a quarter of an inch (or less) thick, and cut or stamp it out in rounds or fingers; put half of these on a buttered tin, allowing a good space between them, spread them with warmed and sieved jam, crème patissière, etc., as you choose, then cover these with the rest of the pastry, pressing them lightly together, and bake quickly in a very sharp oven. If preferred, roll the paste out into two circles the size of a dinner plate, spread with any filling to taste, and cover with the second circle, then mark it out in segments with the back of a knife and bake. When ready, cut through at these marks. Some cooks dust these cakes with white of egg and caster sugar just at the last, before taking them from the oven.