325—Various Carolines

These are very small éclairs of No. 2373, Ordinary Pâte à Choux without sugar. When quite cold, garnish them inside with a purée, either of tongue, fowl, game, or foie gras, &c., then coat them thinly with a chaud-froid sauce in keeping with the purée forming the inside garnish.

When the sauce has cooled, glaze it, by means of a brush, with a little cold melted jelly, with a view to making it glossy.

N.B.—Carolines are also used as a garnish for certain cold preparations, aspics, &c.