Line a flawn ring (No. 3170) with sweet paste (No. 136), leaving the edges rather thick, and let it rest for half an hour in the ice-box, Then cover the paste with buttered paper and fill it up with dry rice; cook it in a hot oven and as soon as done empty it out and cover the outside border and the inside surfaces with hot and well-reduced peach marmalade (No. 3675); slide the pie on a dish: dress against the edges a circle of halved peaches; arrange in a pyramid in the center of this crown some quartered apples cooked in butter and cover the whole with strained peach marmalade; sprinkle over the entire surface some finely chopped pistachios and decorate between the peaches on the border, also on the summit of the pie, with lozenges of angelica and candied cherries. Set it for one instant in the oven to warm, then serve with a bowlful of cream vanilla sauce (No. 3004).

(3035). Flawn Au Lion D'Or (Flan Au Lion D'Or)

Divide some apples in eight pieces each; peel, core and cook them in butter, and when half done mingle in some apricot marmalade (No. 3675) and finish cooking. Line a flawn ring (No. 3170) with line short paste ( No. 135), raise the edges, pinch them and let the flawn stand for twenty-five minutes in the ice-box or any other cool place. Then cover the bottom and sides of the paste with buttered paper, till up with dry rice, and cook in the oven. As soon as the crust is done, empty it out and remove the plate, then brush the surface with egg-yolks and return the crust to the oven to color. When cold mask the inside with apricot marmalade, fill in alternate layers of white and well-reduced apple marmalade, flavored with vanilla and apples cooked in butter, finishing with a layer of the apples; dredge powdered macaroons over the top and then cover with apricot marmalade and on this pour a Conde preparation (No. 3); bestrew with sugar, and glaze under a salamander (Fig. 123), then serve. Have a separate vanilla syrup mingled with apricot marmalade.