TOURTE A LA CRÊME.
This is a fashionable and delicate description of tart. A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two inches smaller than the other, if they are fluted the tourte will have a better appearance.
Roll out some very rich puff paste to the
thickness of one inch, and cut two pieces with
the larger tin cutter, then press the smaller cutter through one of these pieces, and remove the
border which will be formed round it; this must
be laid very evenly upon the other piece of paste,
and slightly pressed to make it adhere; place the
tourte in an oven to bake for about twenty
minutes, then let it become cool, but not cold,
and fill it with a fine custard or with any rich
preserves; if the latter, a well whipped cream
maybe laid lightly over; the pastry may be
glazed if approved.
THE GROSVENOR PUDDING.
Beat half a pound of butter With the same quantity of white sugar until it is like cream,
