Make half a pound of puff paste, roll twelve times till nearly worn out,
letting it remain some time on the slab before using; then have a plain
round or oval flan mould,[14] butter the interior and line it with the
paste about one third of an inch in thickness, place a sheet of white
paper at the bottom and a band round the sides in the interior, which
fill with bread-crumbs, bake in a warm oven rather crisp, take out,
empty it of the bread-crumbs, and paper and turn it from your mould,
sift sugar all over and glaze with the salamander, serve filled with any
of the fruits dressed as directed for vol-au-vents. Should you have any
trimmings of paste left from a previous day it may be used instead of
making fresh.