Peaches a la Colbert

Plunge twelve fine peaches into boiling water for a few seconds in order to skin them easily, then split, pare and take out the kernels; put the peaches to macerate in a hot twelve-degree syrup flavored with maraschino. As soon as the fruit is tender drain on a cloth, wipe and stuff each half with rice and cream flavored with vanilla (No. 160) and finished with a few egg-yolks; place two half peaches together to resemble whole ones, then cover them with a light coating of apricot marmalade (No. 3675), roll in pulverized macaroons, dip in beaten eggs, then in white bread-crumbs and fry to a fine golden color. Cut some slices of savarin cake three-quarters of an inch thick and with a pastry cutter remove some rounds two and a half inches in diameter; slit these half an inch deep with another pastry cutter an inch and a half in diameter, inserting a small kitchen knife on the side at a quarter of an inch from the bottom and with the tip cut around to detach the center only. Lay the prepared crusts on a baking tin, besprinkle over with sugar and glaze in a hot oven. As soon as this is accomplished and they become cold fill the empty centers with a salpicon of fruits mingled with apricot marmalade; decorate the edges of each crust with twelve small sticks of angelica, each an inch long. Lay the crusts on a dish, dress the peaches on top and heat in the oven twenty minutes before serving. Have a separate apricot sauce, adding a few spoonfuls of almond milk and flavored with maraschino (No. 3001.)