2545—Montmorency Timbale

Cook a brioche in a mould of the required size. When it is quite cold, remove all the crumb from its inside, leaving a thickness of three-quarters of an inch on the bottom and sides. Coat all round, by means of a brush, with apricot jam cooked to the No. 2344, The Cooking of Sugar stage, and decorate with pieces of puff-paste in the shape of crescents, lozenges, roundels, etc., colourlessly baked in a moderate oven. When about to serve, pour in a garnish of stoned cherries, cooked in a thin syrup, thickened with raspberry-flavoured red-currant jelly.