With a little apricot jam, cooked to the [small-thread] stage, stick this biscuit on a dry-paste base; saturate it with cold syrup, flavoured with Kümmel, and by means of a piping-bag decorate it all round and on its edges with royale icing.
Turn out upon it a Bavarois with Maraschino, moulded in a Richelieu mould of proportionate size.
[2721—CROÛTE A LA MEXICAINE]
Cut some slices three inches long by one-third inch thick from a stale [Génoise]. Coat them with a Condé [pralin], and dry them in a moderate oven.
Set these croûtes in a crown on a round dish, and garnish their midst with a rocky pyramid of plombière ice, projecting above them.
[2722—DIPLOMATE AUX FRUITS]
Prepare (1) a base of [Génoise] with fruit, glazed with apricot jam, cooked to the [small-thread] stage; (2) a Bavarois with fruits.
Turn out the latter upon the former, and surround the whole with stewed fruit of the same kind as those used for the Bavarois.
[2723—ILE FLOTTANTE]
Take a stale Savoy biscuit, and cut it into thin slices.