This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Small loaves, rolls.
A mould of apple marmalade with whipped cream in the center and currant jelly round. Pain is the equivalent of English cheese in head-cheese, liver-cheese, etc. "Very excellent fains or cremes can be made of purees of delicate meats, fish and vegetables - creme de homard, creme de crevettes, creme d'artictiauls, pain degtbier, etc. If required to be for Pains de Volaille Aspics, Jelly Salads, etc. served hot, the contents of the mould must be steamed like a pudding, the cream being stirred into the custard in the first instance." "Little cakes made out of rye-flour and abundant currants are very popular in Paris. These pains de seigle, as they are called, arc sold by all the bakers".
HOLLOW BORDER MOULD.