Chapter XX · Entremets (Sweets) · No. 2543
2543—Bourdaloue Timbale
Prepare a dry paste, combined with four ounces of finely-chopped almonds per one lb. of flour.
With this paste line a buttered timbale mould, and garnish it with various stewed fruits, alternated by layers of frangipan cream. Cover with a layer of the same paste, and bake in a good moderate oven.
When the timbale is turned out, coat it with a vanilla-flavoured apricot syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2543, p. 742. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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