When the _vols-au-vent_ are nearly or quite done, take them out of the
oven, brush the tops over with the white of an egg, then sprinkle over
this coarse sugar; return them to the oven to set the glaze. At the
moment of serving, fill the _vols-au-vent_ with fresh strawberries,
raspberries, or any kind of preserved fruit. Place a few spoonfuls of
whipped cream over the tops of the fruit.
LEMON PASTE (_for Tarts or Patties_).
To one pound of lump-sugar add six eggs, leaving out the whites of two,
the juice of four large lemons, with the grated rinds of three of them,
and one quarter of a pound of very good butter. Put all into a stew-pan,
and stir gently over a slow fire (or set the basin into a pan of boiling
water) until it becomes thick and looks like honey; do not let it boil.
Pour it into bottles or jars, and keep it in a cool place. It will keep
three or four years.
Bake the crust for the tarts. Put in a little of the lemon paste while
the crusts are hot. Then return them to the oven, to remain until the
paste is nicely melted, when the tarts will be quite ready.