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Classic
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page 66
clarified goose fat into two cups of rice flour. Add ice-cold water slowly to
make a stiff paste. Roll out, brush with the whipped whites of eggs, and fold
over several times, each time brushing with egg; then roll about quarter of an
inch thick and cut into rounds about the size of a small saucer. Put in the
filling, and place another round of paste on top. Press together at the edge,
forming a rounded edge, and brush all again with white of egg. Bake for fifty
minutes in a moderate oven, then remove the outer flake, which will leave the
tart snow white. Decorate with a yellow moon in the center, cut from candied
orange peel or painted with fruit coloring.
Filling: Two cups of lychee nuts, stoned and mashed to a pulp, one and one half
cupfuls of sugar, quarter of a cupful of crystallized limes, and a teaspoonful
of mixed spices. Mix all well together, and use to fill tart.
Another filling: Quarter of a pound of beef fat, cut in small pieces, one
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