Millefeuilles, Gâteau (also known as Gâteau Milfras).— From some good puff-paste, not too thinly rolled out, cut some rounds, the first the size of a plate, the rest decreasing in size; place these separately on papered baking tins and bake till lightly coloured and cooked. Now lift out the tins, lay white paper over the rounds, and a lightly weighted iron baking sheet on this and leave till quite cold, when you spread each round with any icing to taste, arranging each on top of the other till you have built them up into a kind of pyramid, put a glacé fruit on the apex, and serve when firm. If preferred the rounds may be cut of equal size, and all but the top one spread with a sheet of bavaroise, jelly, Vienna icing, or any filling to taste; they are then built up as before, the whole cake being iced with any icing you please, and garnished to taste with fruit, nuts, and rosettes of pink and white Vienna icing.