Timbale a la Figaro

Cut one pound of short paste (No. 135) into four pieces; roll them on the table into long quarter-inch thick strings and dip these strings as fast as they are done in melted clarified butter; arrange them in a spiral around the inside of a timbale mold, being careful to fasten the ends securely with beaten eggs. Leave the timbale rest for half an hour in a cool place, then fill it up in alternate layers of apples cut in quarters, cooked in butter, and masked with apricot marmalade (No. 3675) and frangipane (No. 44) with almonds. Cover over with a flat of short paste, egg the surface, and set it in the oven to cook for forty-five minutes. One moment before serving turn the timbale out on a dish, cover it with hot apricot marmalade, and strew over finely chopped pistachios and almonds, then decorate the top with rosette of angelica lozenges, having a greengage in the center; surround the base of the dome with brandied geeengages. Heat the whole for ten minutes in the oven, and serve with an apricot kirsch sauce (No. 3001).