1411—Crépinettes à la Cendrillon

Prepare the No. 1410, Crépinettes Truffées as above; wrap them in a double sheet of buttered paper; over them set a heap of cinders covered with burning embers, and keep the latter alive for a space of twenty minutes, when the cooking operation should be completed.

Formerly, the above was the mode of procedure, but nowadays the No. 1410, Crépinettes Truffées are merely enveloped, each in an oval layer of paste. They are then gilded, their tops are streaked, and, after having been laid on a tray, they are baked in a warm oven for twenty minutes.

This done, they are dished on a napkin.