Brioches St. Mark

Butter twelve small timbale molds (No. 1, Fig. 137), fill them three-quarters high with brioche paste (No. 130), and leave to rise in a mild temperature, and when the molds are partly full bake them in a slow oven. After taking them out cut them off level with the tops of the molds and leave in till cold, then empty them partially and pour over the insides some syrup flavored with maraschino and almond milk (No. 4), filling them up with frangipane cream (No. 43). Cover the outsides with apricot marmalade (No. 3675) and strew the sides with green pistachios and white almonds, both chopped up finely. Ornament the tops of each brioche with a rosette composed of halved pistachios and a split cherry laid in the center. Dress them in a circle on a dish, and arrange in the center some stewed halved peaches. Cover the ornamentation on the brioches with maraschino syrup thickened with a little apricot marmalade, and dress in the intersection of the peaches some freshly shelled white split almonds, and also some candied halved cherries, then serve. Have a sauce-boat of English vanilla cream sauce (No. 3004) to accompany this entremets.