[2542—TIMBALE A LA D’AREMBERG]
Line a buttered Charlotte mould with some fairly firm Brioche paste. Garnish the mould with quartered pears, cooked in vanilla-flavoured syrup, kept rather firm and alternated by apricot jam.
Close the timbale with a layer of the same paste, well sealed down round the slightly-moistened edges, and cut a slit in the middle for the escape of steam. Cook in a good moderate oven for about forty minutes.
On taking the timbale out of the oven, turn it out on a dish, and accompany it with a maraschino-flavoured apricot sauce.
[2543—BOURDALOUE TIMBALE]
Prepare a dry paste, combined with four ounces of finely-chopped almonds per one lb. of flour.
With this paste line a buttered timbale mould, and garnish it with various stewed fruits, alternated by layers of frangipan cream. Cover with a layer of the same paste, and bake in a good moderate oven.
When the timbale is turned out, coat it with a vanilla-flavoured apricot syrup.
[2544—MARIE-LOUISE TIMBALE]
Take a stale [Génoise] cooked in a deep Charlotte mould; press the blade of a knife into it and cut it all round, leaving a base.