No. 1181. _Petits Gateaux fourrés aux Amandes._

Make the cakes exactly as above, blanch two ounces of sweet almonds,

split each one in halves (wet the top of the cakes), and with them form

a rosette, pressing them into the paste; place a ring of paste upon the

top as before, sprinkle white sugar in grains over, bake them nearly

white, when done fill the ring with red currant jelly, and when cold

serve as before.