Apples, Baron de Brisse Style

Peel twelve medium-sized apples, remove the cores with a tin tube, rub them over with lemon and cook in a light syrup, being careful to keep them slightly firm; drain on a cloth. Prepare a croquette of semolina preparation (No. 3019); spread some of it on the bottom of a dish, having it half an inch thick, and pour the remainder in a pocket furnished with a channeled socket (Fig. 179) and push this out in the shape of a plait to form a border around the inside edge of the dish; range the apples in the center; fill the cavity of the apples with cream rice preparation (No. 160) and on the top of each one place a small cream rice pear-shaped croquette, containing a shred of angelica to imitate a stalk. Decorate the border between each apple with angelica lozenges and preserved cherries (demi-sucre), and fill up the center with whole marrons cooked in light syrup with vanilla, and mixed with a few spoonfuls of Smyrna raisins washed in hot water, the whole to be stirred with a little apricot marmalade. Serve separately a chestnut syrup with vanilla taken from some preserved chestnuts (No. 3689).