Fruit Flawn

Have a flawn ring lined with flawn paste (No. 135); raise the edges to form a ridge, pinching this evenly; prick the bottom, egg the ridge twice and line the inside with buttered paper; fill with very dry rice and cook in a moderate oven. Empty and cover the bottom with fine apple marmalade (No. 3674) reduced with apricot; on top lay some white halved apples cooked in syrup and properly drained, some white compoted halved pears, strawberries, cherries, grapes or any other kind of fine green and red fruits; pour vanilla syrup over, and cover with apple jelly (No. 3668), having previously poured it in a very thin layer on a plate the same size as the flawn. To remove this jelly from the plate press a sheet of paper of larger dimensions than the plate over it, detach the jelly from the plate all around with the tip of a knife and lift the jelly by carefully raising one side of the paper. Invert this on the pie, wet the paper and lift it off without the jelly.