Roll out very thin and evenly some fine puff-paste into a long strip of from three to four inches wide, moisten the surface with a feather dipped in white of egg, and cut it into bands of nearly two inches wide; lay some apricot or peach marmalade equally along these, and fold the paste twice over it, close the ends carefully, and when all are ready, slide them gently into a pan of boiling lard, * as soon as they begin to brown, raise the pan from the fire that they may not take too much colour before the paste is done quite through. Five minutes will fry them. Drain them well, and dry them on a soft cloth before the fire; dish them on a napkin, and place one layer crossing another, or merely pile them high in the centre. If well made, and served of a light brown and very dry, these cannelons are excellent: when lard is objected to butter may be used instead, but the paste will then be somewhat less light. Only lard of the purest quality will answer for the purpose.
* Cannelons may be either baked or fried: if sent to the oven, they may first be glazed with white of egg and sugar.