No. 1279 Pommes au Riz en Timbale.
Line a plain round mould with pâte fine (No. 1136), having previously buttered it, the paste must not be thicker than a shilling, then line the interior of the paste with rice dressed as for pommes au riz, placing eight apples in the centre, likewise dressed as for pommes au riz, cover another sheet of paste over, and put in a hot oven until the paste is quite done; when three parts cold turn out upon your dish, mask it over with apricot marmalade, and decorate it with dried cherries and blanched pistachios, according to taste; do not serve until quite cold. Apricots and pears may also be used; this entremet may also be served hot.