Carolina Border with Champagne

Make an apricot "pain" preparation (No. 3194) a little thicker than usual, into which add the same quantity of rice cooked with cream and vanilla (No. 160), and a few spoonfuls of whipped cream (No. 50); pour it into a Savarin mold, incrusted in pounded ice. Beside this, prepare and mold a macedoine jelly with champagne the same as for No. 3179, having it in a dome the same diameter at the bottom as the hollow in the Savarin mold; put this macedoine in the ice-box to stiffen. One moment before serving unmold the border on a cold dish and in the center place a pad of Genoese cake (No. 3239), reaching three-quarters to the top; into this unmold the champagne macedoine and surround the base with a circle of croutons made of ribboned jelly (No. 3184).