Peaches a la Louvoisienne

Fill a border mold (Fig. 139) with raspberry jelly (No. 3183) tinted with a little carmine, having it rather firmer than usual. After the jelly is well set unmold the border on a cold dish and place a pad of biscuit three-quarters of an inch thick in the center. On this dress a dome of fine halved peaches and cover these with a layer of cold cream rice with vanilla (No. 160). Dress a circle of greengages around the rice and decorate the top with quartered peaches, some cherries (demi-sucre) and lozenges of angelica; surround the base with a row of croutons made of blanc-mange (No. 3138) and red jelly alternated, each being a quarter of an inch thick.