Line eighteen tartelette-pans with puff paste, have also eighteen pieces
of brioche paste (No. 1321), each the size of a walnut, roll them out to
the thickness of a penny-piece, keeping them round, place a piece of
apricot or other marmalade in the centre, wet the paste, fold it over
the marmalade to form a ball, and turn them over into your tartelettes,
wet the tops, turn them over on some rough pounded sugar, place them
upon a baking-sheet, bake in a moderate oven, dress pyramidically upon a
napkin and serve quite hot.