Poupelin

Pour one pint of water into a saucepan, adding a pinch of salt, an ounce of sugar and two ounces of butter set the saucepan on the fire and at the first boil fill up the liquid with as much flour as it can possibly absorb; then dry it on the fire, proceeding the same as a cream cake paste (No. 132). Afterward incorporate six whole eggs, one at a time, and six yolks, working the paste thoroughly. Pour this preparation into a buttered charlotte mold; cook in a slack oven, and when done unmold and allow to cool on a grate; empty the inside only, leaving a crust a quarter of an inch in thickness, and fill the empty interior with frangipane cream (No. 44), alternating with a layer of salpicon of fruits. Return it to the oven for half an hour and just when prepared to serve remove and turn it over on a dish. Serve an apricot and kirsch sauce (No. 3001) in a sauce tureen at the same time.