Crown a la Choiseul

Cook in a plain shallow and narrow border mold some almond biscuit, the same as for No. 3229. Unmold it on a small baking sheet and let get cold. Then cover over with apricot marmalade (No. 3675) and decorate it all around with fancy cuts of candied fruits. Incrust in pounded ice another border mold more fanciful and slightly wider than the one used for the biscuit; decorate the bottom of it with candied fruits and cover this with a layer of orange jelly (No. 3180). When hard slip the biscuit into this mold upside down, and fill the empty space between the mold and the biscuit with more of the cold jelly. One hour after dip the mold in hot water and wipe and invert the dessert on a cold dish; fill the center with a pyramid of quartered oranges pared to the pulp, the pith and seeds extracted and then macerated in sugar. Dress this pyramid in layers, pouring some thick orange peel syrup between each one.