D'Artois Cake

Puff-paste or large D'Artois cakes, prepared as directed in the foregoing cases, may be garnished either with apple marmalade, mince-meat, or any kind of preserve. In this case, however, when the cake has been covered in with the puff-paste, previously to marking out the design on its surface, it must be egged over with a paste-brush; when it has been baked of a bright-yellow colour, shake some finely-sifted sugar over it; after which put it back again in the oven for a minute or two, and then pass the red-hot salamander over it to give it a bright glossy appearance. The same direction applies to the smaller D'Artois cakes.