2721—Croûte à la Mexicaine

Cut some slices three inches long by one-third inch thick from a stale No. 2376, Pâte à Génoise Fine. Coat them with a Condé No. 2352, Pralin, and dry them in a moderate oven.

Set these croûtes in a crown on a round dish, and garnish their midst with a rocky pyramid of plombière ice, projecting above them.