Make the cakes as before, but omitting the almonds, when baked and cold
prepare a meringue mixture of three whites of eggs (see No. 1218), which
put into a paper cornet, and with it pipe a rosette tastefully upon each
gateau; throw pounded sugar over, shaking off all that does not adhere
to them, place them in the screen to dry, when dry fill each cavity with
currant, apple, or quince jelly, which will have a very pleasing effect.
You may also form a rope round with meringues, which sprinkle with green
and red sugar in grains (see No. 1375), filling the interior with
jellies as before, they may be made oval also.