Crusts with Cherries or Strawberries a la Michelet

Cut some slices an inch thick from a very firm kitchen loaf, using only the crumb part; from them obtain six rounds with a two and a half inch diameter pastry cutter, and cut these rounds in two through their diameter so as to have twelve half-rounds. Cut partly through these half-rounds a short distance from the edge with a small kitchen knife, square the corners and plunge them into hot clarified butter to have them assume a fine golden color. Drain them at once on a cloth, wipe and empty out the centers. Cover the inside with apricot marmalade (No. 3675) and fill them level to the top with rice and cream (No. 160) flavored with vanilla and finished with a few egg-yolks and then mask the tops with a heavy layer of strawberry jam, mixed with almonds and pistachios. Dress these crusts prepared in this manner in a circle on a dish and fill the center of it with stewed fresh cherries or candied cherries washed in boiling water and softened in a light syrup, then mingled with apricot marmalade and kirsch. Serve separately a sauce-boat of cherry syrup with a few spoonfuls of currant jelly added and flavored with kirsch.