utes before
serving fill the forms 3/4 full with this cream and bake in a hot
oven; as soon as the cream is firm draw them to front of oven and
dust with sugar; let them remain a minute longer in oven; then
remove, take them out of the form and serve at once on a napkin.
Grated orange peel may be substituted for vanilla, lemon or almond
flavor.

747. +Flan de fruits printaniers.+-- Roll out 1/2 pound short paste
(Muerber Teig) 1/8 of an inch thick and lay over it a large pie plate
or round tin cover 12 inches in diameter; cut the paste off close to
the edge of plate, lift off the plate and put the round piece of
paste onto a large buttered tin or thick brown paper; next prepare a
warm paste (pate a choux), put it into a paper funnel and squirt a
border 1 inch high on the surface on top of the round close to the
edge; then squirt small rills towards the center of round, so that
the flau can be cut by these rills and each piece has a border of
the paste; then squirt into each compartment 2 rills, so that each
piece has 2 compartments; brush the whole over with beaten egg and
bake a light brown; take an equal quantity of currants, raspberries
and strawberries, sprinkle them thickly with sugar and set in a cool
place; then cut some preserved peaches into pieces and add finely
cut preserved pineapple and preserved pitted cherries; reduce the
liquor of the 3 preserves by boiling it down; then set it aside to
cool; when the flau is done remove it from oven and set aside to
cool; shortly before serving cut the flau into pieces, lay them on a
large, round plate on a napkin (or take a round teatray) and arrange
the pieces so that the flau has its original form again; next put
into each compartment the fruit; arrange it tastily, pour a little
syrup over each one, brush the border over with syrup and serve.

748. +Flan de Cerises a la creme.+-- Line a deep jelly cake tin or
pie plate with short paste and fill it with pitted red cherries;
sprinkle over some sugar and set the flau in a medium hot oven to
bake; in the meantime mix together the yolks of 3 eggs, 1/2 cup sour
cream, 6 finely chopped almonds and 2 tablespoonfuls finely rolled
zwieback; when the flau is nearly done pour the mixture over and let
it bake till done; serve cold dusted with fine sugar.

749. +Flan de frangipane.+-- Line a large, deep pie plate with fine
pie crust or short paste, fill it half full of cream frangipane
flavored with a little grated rind and ju