Macaronade

Prepare a small vanilla frangipane cream (No. 44), neither too sweet nor too light; add to it an equal amount of sweet jelly (No.106); when cold add to it a few spoonfuls of candied pineapple cut in small dice and stir on ice with a spoon until it becomes quite stiff. Cut two dozen soft macaroons in halves, dip the pieces one by one in maraschino and range them at once on a dish, leaving them until they have entirely absorbed all the liquor. Pour into the bottom of a deep dish a layer of the prepared cream; on this set a layer of the soaked macaroons; cover over with more cream and continue to alternate the cakes and cream until a high pyramid is formed, then smooth the surface and keep it for ten minutes on ice; cover the whole with a layer of well-whipped cream, drained thoroughly and flavored with vanilla, but only slightly sweetened; smooth the cream, decorate it through a cornet and serve at once.