Pains" of Strawberries with Cream-Small

Decorate the sides and bottom of a dozen timbale molds (No. 1, Fig. 137) that have been on ice with fresh strawberries cut in two, being careful to dip each piece in half-set jelly before applying it; then coat them with jelly, leaving an empty space in the center and fill this with a puree of candied pineapple mingled with some jelly and two spoonfuls of kirsch. Incrust a dome-shaped or pyramidical mold on ice, fill it with a puree of strawberries, to which melted gelatine has been added; thicken on ice, and let it get quite hard. Fasten on a cold dish a bottom of Genoese cake (No. 3239), slightly wider than the open part of the mold; scoop it out lightly so as to permit the strawberry "pain" to stand upright inside of it, then mask it over with apricot marmalade (No. 3675). At the last moment unmold the pyramid on this and let it stand till quite cold, then cover quickly with a bavarois preparation (No. 3135) flavored with lemon peel and vanilla and thickened on ice when needed. Unmold the small "pains" and dress them at once around the cream.