Massillon Timbales

With some icing sugar, applied with a brush, coat over the inside of a charlotte mold, having it wider than its height; line it with marchpane paste (No. 139), not too thin, then dry this for a few hours in a mild temperature, and finally apricot over the insides. Take some almond biscuit (No. 3229), some vanilla Savoy biscuit (No. 3231) and some Genoese biscuit (No. 3239) flavored with lemon and rum; cut them up in uniform dice pieces and put them in a vessel, mingling in half a pound of candied pineapple cut in small bits, and adding a few spoonfuls of light apricot marmalade (No. 3675) in such a way that the whole becomes well mixed. Fill the empty lined mold with this and pour over a bavarois cream preparation (No. 3135), mixed with a little gelatine, and keep it on ice for half an hour. Just when ready to serve unmold on a cold dish and pour slowly over the biscuit a vanilla ice cream preparation (No. 3458), mixed with a few spoonfuls of whipped cream, then close the top with a layer of massepain (No. 3392) fastening it well to the edges. Unmold the timbale on a cold dish, cover the outside with fine apricot marmalade applied with a brush, and decorate the sides and top with fanciful pieces of candied fruits prepared beforehand for this purpose. Cover the bottom of the dish with a layer of the same ice cream preparation and serve at once.