Make half a pound of puff paste (No. 1132) give it nine rolls, from it
cut eight round pieces half an inch in thickness, then with a cutter,
four sizes smaller, cut a piece from the centre of each, so as to form
rings; place them upon a baking-sheet, wet the tops lightly, and
sprinkle a little coarse sugar over; bake them in a moderate oven as
white as possible, dress one upon the bottom of your dish, cover it with
a sweetmeat of some description, and proceed in like manner to the top;
fill with any of the fruits as described for the vol-au-vents, have a
little cream whipped very stiff lay it in piping with a paper cornet,
between each ring, and garnish the top tastefully with fillets of red
currant jelly or green angelica.