Flawn au Lion d'Or

Divide some apples in eight pieces each; peel, core and cook them in butter, and when half done mingle in some apricot marmalade (No. 3675) and finish cooking. Line a flawn ring (No. 3170) with fine short paste (No. 135), raise the edges, pinch them and let the flawn stand for twenty-five minutes in the ice-box or any other cool place. Then cover the bottom and sides of the paste with buttered paper, fill up with dry rice, and cook in the oven. As soon as the crust is done, empty it out and remove the plate, then brush the surface with egg-yolks and return the crust to the oven to color. When cold mask the inside with apricot marmalade, fill in alternate layers of white and well-reduced apple marmalade, flavored with vanilla and apples cooked in butter, finishing with a layer of the apples; dredge powdered macaroons over the top and then cover with apricot marmalade and on this pour a Conde preparation (No. 2); bestrew with sugar, and glaze under a salamander (Fig. 123), then serve. Have a separate vanilla syrup mingled with apricot marmalade.