Pears Ferriere

Peel some pears; hollow them with a vegetable spoon and cook in a light syrup; drain on a sieve and stuff them with powdered macaroons moistened with a little Curacoa; cover them with a coating of fine apricot marmalade (No. 3675) and bestrew with finely chopped pistachios. Butter and sugar a surtout mold and fill it to the top with rice and cream flavored with vanilla (No. 160) and finished with a few egg-yolks; set the mold in a sautoir with water reaching to half its height and put this into a slack oven to get firm; then unmold on a dish. Dress on the edge of the rice a circle of greengages alternated with small apple-shaped rice croquettes having their stalks made of pieces of angelica; range the pears inside of this circle dressed in a pyramid, and a moment before serving push the dish in the oven to heat well; serve separately the following sauce: Take very ripe pears; peel and cut in quarters, then cook them to a compote with some thirty-degree syrup; when the fruit is well cooked strain through a fine sieve to obtain a pulp; dilute this with the syrup in which they were boiled, adding also a few spoonfuls of kirsch. Sturtout molds are made of different sizes as follows: About three inches in diameter by half an inch high, or six inches in diameter by three-quarters on an inch high.