Algerian Timbales

Lay in a vessel twelve ounces of sugar, six ounces of sifted flour and six ounces of finely ground almonds and two egg-whites; mix thoroughly, then incorporate ten partly beaten egg-whites; this paste should be flowing and smooth; add four tablespoonfuls of whipped cream (No. 50). Spread this paste on a waxed baking sheet in a band nineteen inches in length by six and a half inches in width; push it into a moderate oven and when partly baked pare the edges off with a knife and finish baking; when of a fine golden color remove from the oven and range it against the interior sides of a ring six inches in diameter by six inches in height. From the same paste cut out three rounds, one eight inches in diameter and two of six and a half inches; of one of these two rounds cut out the center so as to form a ring which will serve as a cover for the timbale, the other for the bottom, and the seven-inch one is to be cut into six parts; these are intended for lining the dome-shaped mold; clip off the surplus wafer and fasten the pieces to the inside with sugar cooked to "crack" (No. 171); cover over with well-reduced apricot marmalade (No. 3675) and decorate with a green lime (chinois) on the center; around fasten on some halved cherries, dredge the whole with shredded or chopped pistachios and surround the base of the timbale with a row of nice red candied cherries.

Salpicon.—Prepare a salpicon of pineapple, cherries and almonds; macerate in a little kirsch and maraschino for one hour.

Racahout Cream.—Put six egg-yolks into a basin with two heaping tablespoonfuls of racahout and ten ounces of sugar; beat well with a whip, adding one quart of boiling milk; cook this cream until it almost boils, without allowing it to do so, then strain, cool and freeze, mixing in half as much whipped cream (No. 50). Pack two molds in ice, having covers to fasten on the outside; one cylindrical, five and a half inches in diameter and six inches high, and the other dome-shaped, four and a half inches in diameter at its base. Pour some maraschino over macaroons; place them in layers in the cylindrical mold, then racahout cream to cover, on this the fruits and more of the cream and then macaroons (No. 3379), continuing until the mold is entirely full, finishing with the cream; fit on the cover, freeze for one hour, then unmold it into the above wafer timbale; lay this timbale on a folded napkin, put on to it first the wafer ring and then the dome cover and serve.