Richelieu Peaches

Butter some half-inch high flawn rings, having them two and a half inches in diameter; line with fine paste (No. 135), and cut it off even with the edge, then raise it up to form a crest, which must be pinched all around. Leave them in a cool place for fifteen minutes; egg over twice and prick the bottoms in several places; line the inside with buttered paper, fill up with dry rice, then cook in a hot oven and remove as soon as done; empty out and brush over the exteriors with egg-yolks and return to the oven for an instant to color the egg. Dress on a round dish and line the inside with peach marmalade (No. 3675), then fill up with frangipane cream (No. 44) into which has been mixed some crushed macaroons moistened with maraschino. Smooth the surfaces well and dress on top of each a well-drained preserved half peach the same size as the small flawns; cover over with apricot or peach marmalade and then decorate with candied cherries and fanciful cuts of angehea; fill the centers with a salpicon of pineapple, plums and pears cut in quarter-inch squares, the whole to be mixed with apricot marmalade. Keep them warm and serve separately a peach syrup with maraschino.