2587—Timbale de Poires à la Valenciennes

Two-thirds garnish a buttered Charlotte-mould with Savarin paste. Let the paste rise by fermentation; bake it, and let it cool.

Remove the top which acts as a cover, and put it aside; then remove all the crumb from the inside, leaving only the outside crust, and smear the latter with apricot syrup. Decorate with alternate bands of sugar grains and chopped, very green pistachios.

Treat the cover with apricot syrup and decorate it in the same way. Quarter some “Duchesse,” “Beurre,” “Doyenne” or other creamy pears; peel them; cut them into somewhat thick slices, and cook them in butter after the manner of Pommes à Charlotte. When the pears are well cooked, mix with them a quarter of their weight of apricot jam, and flavour with vanilla liqueur.

Serve the timbale with this preparation; put its cover on, and set it on a warm dish.

Serve a Kirsch-flavoured apricot sauce separately.