Compiegne with Sabayon

Butter a dozen small timbale molds (No. 1, Fig. 137), and fill them three-quarters full with Compiegne paste (No. 3236); let rise in a mild temperature, then set them on a baking sheet, and cook in a slack oven. When done, remove and cut them off exactly level with the molds; unmold and dip them at once into a light syrup flavored with Madeira wine and vanilla; drain on a grate, and then dish them up in a circle. Prepare some rings of apricot paste of the same diameter as the top of the timbales; put them on the top of each Compiegne, place a mirabel plum in the center of each, and stick a piece of angelica into each one. Cover the Compiegnes with a Madeira sabayon, as for cabinet pudding (No. 3096), serving more of it separately.