On the top of the cushion, set a small pear, cooked in pink syrup, which fix with a small [hatelet], surround the border of half-pears with a thread of apricot purée, flavoured slightly with vanilla, and serve a sauceboat of the same purée separately.
[2458—CROÛTE A LA NORMANDE]
Prepare the crusts as indicated under No. [2454], coat them with very stiffly stewed apples, and dish them in a circle.
Garnish their midst with stewed apples, prepared as for a Charlotte, and upon the apples set a pyramid of quartered, white and pink apples, cooked in syrup. Cover with reduced apple syrup, thickened with a little very smooth stewed apples flavoured with Kirsch or old rum.
[2459—CROÛTE A LA PARISIENNE]
Coat the crusts with [pralin], as explained under No. [2457], and dish them in a circle. In their midst set some thin slices of pine-apple, the ends of which should rest upon the circle of crusts; in the middle, pour a garnish of various fruits, cohered with an apricot purée, flavoured with Madeira, and coat the circle of crusts with apricot syrup flavoured with Madeira.
[2460—CROÛTE AUX ABRICOTS AU MARASQUIN]
Cook some Savarin paste in buttered tartlet moulds. When these tartlets are cooked, hollow them out at the top, taking care to leave a somewhat thick border all round.
Coat them inside with pralin (No. [2352]), and dry them in a moderate oven. Then garnish the centre of the tartlets with frangipan cream, combined with filbert [pralin]. Upon this cream set a stoned apricot poached in Maraschino.
Surround the apricot with small, candied half-cherries, alternated with lozenges of angelica. Serve an apricot sauce, flavoured with Maraschino, separately.