2455—Croûte à la Lyonnaise

Prepare the crusts as described above, and coat them with a smooth chestnut purée, flavoured with vanilla; then, cover them with an apricot purée, cooked to the No. 2344, The Cooking of Sugar stage; sprinkle with finely-splintered and slightly-browned almonds, and dish in a circle.

Garnish the middle of the circle with chestnuts cooked in syrup, and pipped Malaga raisins, currants, and sultanas (washed and swelled in tepid water); the whole cohered with an apricot purée thinned with a few tablespoonsful of Malaga wine.