Pastry Sandwiches

Original Recipe

Puff paste, jam of any kind, the white of an egg, sifted sugar. Roll the paste out thin; put half of it on a baking sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, and mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from twenty minutes to half an hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar and put it back in the oven to color. When cold, cut it into strips; pile these on a dish pyramidically and serve. This may be made of jelly-cake dough, and, after baking, allowed to cool before spreading with the preserve; either way is good, as well as fanciful.