1199 | Savarin Cake à l’Anglaise.
—Prepare a savarin cake as for No. 1197; when unmolded, place it on a wire grate; do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one with four ounces of apricot marmalade (No. 1335); arrange the other half on top as carefully as possible, so that the cake has its original form. Have a dessert-dish with a folded napkin; dress the cake on top, and serve with a sauce-bowl of crême à l’Anglaise (No. 1200) separately.