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 line golden color remove from the' oven and range it against the interior 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.