(3156). Crown A La Camper (Couronne A La Camper)

Coat a border mold with maraschino jelly (No. 3186); fill it with a preparation the same as for "pain" of chestnut a la Beotie (No. 3196), and leave to get quite cold on ice. Unmold when very firm on an exceedingly cold dish; fill the center of the crown three-quarters full with Bar-le-duc jelly and finish filling with whipped cream flavored with maraschino, having it slightly sweetened; arrange this in a dome and decorate it through the cornet with some of the same cream; place it in an ice-box for one hour, then serve.

(3157). Crown A La Choiseul (Couronne A La Choiseul)

Cook in a plain shallow and narrow border mold some almond biscuit, the same as for No. 3229. Unmold it on a small baking sheet and let get cold. Then cover over with apricot marmalade (No. 3675) and decorate it all around with fancy cuts of candied fruits. Incrust in pounded ice another border mold more fanciful and slightly wider than the one used for the biscuit; decorate the bottom of it with candied fruits and cover this with a layer of orange jelly (No. 3180). When hard slip the biscuit into this mold upside down, and fill the empty space between the mold and the biscuit with more of the cold jelly. One hour after dip the mold in hot water and wipe and invert the dessert on a cold dish; fill the center with a pyramid of quartered oranges pared to the pulp, the pith and seeds extracted and then macerated in sugar. Dress this pyramid in layers, pouring some thick orange peel syrup between each one.

(3158). Crown Printaniere (Couronne Printaniere)

Butter a large Savarm mold, line it with fine flawn paste (No. 135), and cut this off just level with the edge of the mold; cover over the inside with buttered paper and fill it up with cherry pips or dry rice to hold the paste in shape, and cook the crust to a line color; empty it out as soon as done, unmold and brush over with beaten eggs, push it into a quick oven to attain a good golden color, then leave till cold. Make;a fresh fruit macedoine composed of candied cherries (demi-sucre), Strawberries and raspberries, quarters of well-pared oranges and a few red currants; besprinkle these fruits with powdered sugar, pour over some maraschino and let macerate for one hour. One moment before serving cover the inside of the croustade with apricot jam. and filling it level with the top with the fruits mask them with currant jelly (No. 3670) and slip it on a dish. Pile the center high with whipped cream and arrange around the crown a circle of handsome greengages and candied cherries (demi-sucre). then serve.