Bake the flawn in the usual way and let it cool.
When it is quite cold cover the cherries with Chantilly cream, combined either with ordinary [pralin] or with crushed macaroons.
Smooth the surface of the cream, as also the sides of the flawn; cover it with macaroon powder, and then decorate by means of the piping-bag with white and pink Chantilly cream.
[2672—CERISES AU CLARET]
Select some fine cherries; cut off the ends of their stalks, and set them in a silver timbale. Pour sufficient sweetened Bordeaux wine (flavoured with a mite of cinnamon) over them, to just cover them. Close the timbale, and keep it on the side of the fire for ten minutes, that the cherries may poach.
Let them cool in the syrup; drain the latter away; reduce it by a third, and add, in order to thicken it slightly, one tablespoonful of red-currant jelly per six tablespoonfuls of reduced syrup.
Serve the cherries quite cold, and some lady’s-finger biscuits separately.
Strawberries (Fraises).
[2673—FRAISES A LA CRÉOLE]
Set some fine strawberries and an equal amount of pine-apple, cut into dice, to macerate in powdered sugar and Kirsch.