These are made with the same preparation of egg and sugar as the almond-shamrocks, and may be flavoured and coloured in the same way. The icing must be sufficiently firm to roll into balls scarcely larger than a nut: a little sifted sugar should be dusted on the fingers in making them, but it must not remain on the surface of the soufflés. They are baked usually in very small round paper cases, plaited with the edge of a knife, and to give them brilliancy, the tops are slightly moistened before they are set into the oven, by passing the finger, or a paste-brush, just dipped in cold water, lightly over them. Look at them in about a quarter of an hour, and should they be quite firm to the touch in every part, draw them out; but if not let them remain longer. They may be baked on sheets of paper, but will not preserve their form so well.
Obs.—We have confined our receipts here to the most simple preparations suited to desserts. All the confectionary of the preceding chapter being appropriate to them (with the exception of the toffie), as well as various compôtes, clear jellies, and gateaux of fruit turned from the moulds; and we have already enumerated the many other dishes of which they may be composed.