Charlotte a la Destrey

Butter a charlotte mold, either round or oval, this depending on the dish required for serving, and line it with fine foundation paste (No. 135), then let stand in the ice-box for half an hour. Cut eight apples in quarters, peel, core and lay them beside each other on a buttered baking sheet; besprinkle with sugar and cover with a sheet of buttered paper, then cook in the oven and when done remove and let cool off. Prepare a frangipane cream (No. 43); add to it a few spoonfuls of cream rice (No. 160) and a salpicon of fruit, such as green almonds, pears, apricots, a little orange peel cut in thin shreds and a few crushed macaroons. Fill up the charlotte in layers of cream and apples (peaches or pears may be substituted), and smooth the surface; lay the mold on a baking pan, push it into the oven and let cook for about one hour; as soon as finished remove and let rest for ten minutes before unmolding it on a dish, then cover with well-reduced apricot marmalade (No. 3675) and sprinkle highly with chopped roasted almonds; decorate the top with an angelica rosette and around the base of this with a circle of fine halved pistachios; fasten a nice cherry in the center of the rosette and all around a circle of preserved cherries (demi-sucre), cut in two and laid flat on the charlotte. Serve at the same time as this entremets a sauce-boat of English cream sauce, flavored with brandy and Madeira (No. 3004).