Apprêt (Method for the Petits Mazagrans)

Ingredients

• Appareil à pomme duchesse
• Butter
• A thick
• Egg wash

Instructions

1. Line plain buttered tartlet moulds with a thin abaisse of pomme duchesse.
2. Fill the inside with a thick, cold salpicon, raising it slightly into a dome.
3. Cover with a second abaisse of pomme duchesse cut with a fluted cutter, and seal it well.
4. Gild it, and place a fluted round of the same appareil in the middle of the dome.
5. Colour in the oven — colouring is all that is wanted, since every element is already cooked.
6. Turn out on leaving the oven and dish on a napkin.