Make the vol-au-vents as in the last, but when baked have a quarter of a
pound of sugar boiled au cassé (No. 1379), dip the top of each of the
vol-au-vents lightly into it, and immediately dip them in white sugar,
in grains (that is, the sugar pounded and all the fine sifted from it,
which again sift through a coarse wire sieve), when all done fill the
centre with some good apricot marmalade, or small pieces of apricots,
peaches, &c., as prepared for the large vol-au-vents.