Mirlitons of Pears a la Bienvenue

Butter and line a dozen deep tartlet molds with fragments of puff paste (No. 146); range them on a baking sheet and keep in a cool place. Put into a basin four ounces of powdered sugar, four ounces of sifted flour and two tablespoonfuls of orange flower water; dilute with a pint and a half of cream and strain the whole through a fine sieve. Place a piece of butter the size of a half-inch ball in the bottom of each mold, and set the baking sheet at the mouth of the oven door, then fill the molds with the above preparation; dredge sugar over and push the sheet gently into a warm spot. In the meantime peel a dozen fine small sickle pears; empty out the insides with a vegetable spoon (Fig. 91) and cook them in a light syrup: drain well and fill the insides with well-washed candied apricot cut in small squares. Lay one pear in each tartlet and cover with an apricot and kirsch sauce. Bestrew shredded pistachios over and dress in a circle on a round dish, filling up the center with compoted cherries; serve an apricot sauce with kirsch and brandy (No.3001) apart.