with alternate bands of sugar grains and chopped, very green pistachios.
Treat the cover with apricot syrup and decorate it in the same way. Quarter some “Duchesse,” “Beurre
,” “Doyenne
” or other creamy pears; peel them; cut them into somewhat thick slices, and cook them in butter after the manner of Pommes à Charlotte. When the pears are well cooked, mix with them a quarter of their weight of apricot jam, and flavour with vanilla liqueur.
[751]
]Serve the timbale with this preparation; put its cover on, and set it on a warm dish.
Serve a Kirsch-flavoured apricot sauce separately.
Apples (Pommes).
[2588—APPLE FRITTERS]
Take some russet apples, which are the best for the purpose, and make a hole through their centres with a tube three-quarters of an inch in diameter, to remove the core and the pips. Peel them and cut them into roundels one-third of an inch thick, and macerate them for twenty minutes in powdered sugar and brandy or rum.
A few minutes before serving, dry them slightly; dip the roundels into thin batter, and plunge them into plenty of hot fat. Drain them, set them on a tray, sprinkle them with icing sugar, glaze them quickly, and dish them on a napkin.