Upon this crown of crusts, set some quartered apples and some stewed pears. The pears may be stewed in a pinkish syrup, which, by varying the colours, makes the croûte more sightly.
Decorate with preserved cherries, lozenges of angelica, quartered yellow and green [chinois], etc. Fix a small, turned and white or pink pear on the top of the cushion, by means of a [hatelet], and coat with an apricot sauce, flavoured with Kirsch.
[2455—CROÛTE A LA LYONNAISE]
Prepare the crusts as described above, and coat them with a smooth chestnut purée, flavoured with vanilla; then, cover them with an apricot purée, cooked to the [small-thread] stage; sprinkle with finely-splintered and slightly-browned almonds, and dish in a circle.
Garnish the middle of the circle with chestnuts cooked in syrup, and pipped Malaga raisins, currants, and sultanas (washed and swelled in tepid water); the whole cohered with an apricot purée thinned with a few tablespoonsful of Malaga wine.
[2456—CROÛTE AU MADÈRE]
Dish the glazed crusts in a circle as already described. Pour into their midst a garnish consisting of equal parts of pipped, Malaga raisins, currants, and sultanas, swelled in tepid water and moistened with a Madeira-flavoured, apricot syrup.
[2457—CROÛTE A LA MARÉCHALE]
Cut from a stale [mousseline] brioche, some triangles of the same thickness as the ordinary crusts. Coat them with [pralin] [725] ](No. [2352]), and then set them on a tray; sprinkle them with sugar glaze, and dry the [pralin] in a moderate oven.
Stick a fried-bread-crumb cushion, four inches high, on a dish, and surround it with a [salpicon] of pineapple, raisins, cherries, and sugared orange-rind, cohered with some stiff stewed apples, combined with a little apricot purée. Set the [pralin]-coated triangles upright alongside of the [salpicon], and surround them with a border of half-pears, stewed in syrup, half their quantity being white and the other pink.