Suedoise of Apples and Pears

Peel as many large apples as pears and with a tin tube take from them small sticks an inch and a quarter long by five-sixteenths of an inch in diameter; cook the apple sticks in a clear syrup and the pear ones in a syrup colored with carmine, being careful to keep them all rather firm; leave to cool off in their syrup and then drain and wipe. Coat a plain timbale mold with jelly, incrust it well in ice, take up the pear and apple sticks one by one and dip them in half-set jelly, then arrange them against the sides of the mold; on the first row lay another and so on until the mold is completely lined. Then fill it with an apple "pain" preparation, made as explained in No. 3194, substituting apples for apricots, and flavor with vanilla, incorporating into it a salpicon of preserved fruits cut in dice, selecting for this purpose, pineapples, apricots, pears and cherries cut in two; let the Suedoise harden on ice for an hour and a half. When ready to serve dip the mold hastily in hot water, unmold on a cold dish and surround the base with small ribboned jelly croutons (No. 3198).