Pancakes of Peach Marmalade Macedoine

Have four ounces of sifted flour in a basin with one ounce of sugar, a pinch of salt, two whole eggs, one egg-yolk and the finely chopped peel of a quarter of an orange; add to the whole a gill and a quarter of milk. Stir well with a whip and pour in two and a half ounces of melted butter and with this preparation make some pancakes, six inches in diameter; from them cut with a pastry-cutter rounds in the center two and a half inches in diameter and around with another cutter six inches in diameter, so as to have them all of even size. Cover with a layer of peach marmalade (No. 3675) and dress on a dish, superposing one on the other; bestrew with fine sugar and glaze under a salamander (Fig. 123), then fill the center with a macedoine of fruits cut in five-sixteenth inch squares, having them mingled with peach marmalade and maraschino. Place around a garnishing of apples cut in inch-diameter balls and cooked in syrup, and on each one of these fasten a candied cherry with a piece of angelica. Serve an apricot kirsch sauce (No. 3001) apart.