Cupola a la Madison

Butter a cupola-shaped mold and fill it three-quarters full with savarin paste (No. 148); let rise in a mild temperature, and as soon as it reaches the top of the mold push it into a slack oven to bake; when the cake is done unmold it on a grate, cool well, replace it in the mold and pare flush with the bottom; unmold again and cut an incision all around at three-quarters of its height, with a small kitchen knife, keeping its point toward the center; carefully lift off the lid and empty out the interior, leaving the sides half an inch thick; fill the empty cake with fine paper to prevent it from losing its shape; replace the lid and cover it with a very thin layer of apricot marmalade (No. 3675) and ice it with fondant (No. 58) flavored with kirsch. After this icing is well drained slip the cupola on a dish and decorate the center of the lid with a handsome rosette of angelica and candied orange peel, cut to represent crescents, arranging them alternately; place in the center a large cherry and surround the crescents with a wreath formed of angelica lozenges and candied cherries laid between. Range around the base of the cupola a circle of fine brandied greengages. Prepare a compote of pears cut in four, drain and cut them up into thin slices, adding as many preserved cherries (demi-sucre) well washed in hot water, and mingle the whole with the same quantity of white apple marmalade, reduced and flavored with kirsch. Ten minutes before serving lift off the lid from the timbale, remove the paper and fill it up with the very hot preparation; replace the lid and keep the whole hot for a few minutes; serve with a sauce-boat of apricot kirsch sauce (No. 3001).