(3055). Munich With Peaches (Munich Aux Peches)

Butter twelve timbale molds (No. 1, Fig. 137); fill them half full with savarin paste (No. 148), and let rise in a mild temperature, then bake in a moderate oven. As soon as done cut them off even with the edges, unmold and dip them at once in a lemon syrup flavored with Curacao, maraschino and kirsch. Drain on a grate, glaze with a light orange icing (No. 102), and decorate "the top of each cake with a rosette of halved pistachios, having a halved candied cherry in the center. Range them in a circle on a dish, and fill up the inside with compoted peaches; serve a marmalade of peaches (No. 3675) passed through a sieve and flavored with noyau in a separate sauce-boat; see Cleveland peach pudding (No. 3102).

(3091). Poupelin (Poupelin)

Pour one pint of water into a saucepan, adding a pinch of salt, an ounce of sugar and two ounces of butter; set the saucepan on the fire and at the first boil fill up the liquid with as much Hour as it can possibly absorb; then dry it on the fire, proceeding the same as a cream cake paste 'No. 132). Afterward incorporate six whole eggs, one at a time, and six yolks, working the paste thoroughly Pour this preparation into a buttered charlotte mold; cook in a slack oven, and when done unmold and allow to cool on a grate; empty the inside only, leaving a crust a quarter of an inch in thickness, and fill the empty interior with frangipane cream ( No. 44) alternating with a layer of salpicon of fruits. Return it to the oven for half an hour and just when prepared to serve remove and turn it over on a dish. Serve an apricot and kirseh sauce (No. 3001) in a sauce tureen at the same time.