[2670—ANANAS A LA NINON]
Line the sides of a [soufflé] timbale with vanilla ice-cream, laying it in an oblique strip from the edge of the utensil to the centre of the bottom of the timbale. Upon this layer of ice-cream set two or three rows of thin pine-apple slices, in such a way as to make the slices of the last row project beyond the edge of the timbale.
In the centre of the mould build a pyramid of wild strawberries; cover this with a raspberry purée, and sprinkle the latter with chopped pistachios.
[2670a—PINE-APPLE A LA ROYALE]
Take a fresh pine-apple and cut a slice from its top, containing the bunch of leaves. Withdraw the pulp from the inside, and leave a thickness of about half an inch all round and on the bottom.
Fill it with a [macédoine] of fresh fruit macerated in Kirsch; set it in the middle of a crystal bowl; and surround the base with a crown of fine Montreuil peaches, poached in a vanilla-flavoured syrup, alternated by large strawberries, macerated in Kirsch.
Return the bunch of leaves to its place upon the pine-apple.
[773]
]Cherries (Cerises).
[2671—CERISES A LA DUBARRY]
Line a flawn-ring with good, short paste; set it on a small round baking-sheet; prick the paste on the bottom to prevent its blistering while baking, sprinkle with powdered sugar, and garnish with fine, stoned cherries, pressed snugly one against the other.