2457—Croûte à la Maréchale

Cut from a stale mousseline brioche, some triangles of the same thickness as the ordinary crusts. Coat them with No. 2352, Pralin (No. 2352, Pralin), and then set them on a tray; sprinkle them with sugar glaze, and dry the No. 2352, Pralin in a moderate oven.

Stick a fried-bread-crumb cushion, four inches high, on a dish, and surround it with a salpicon of pineapple, raisins, cherries, and sugared orange-rind, cohered with some stiff stewed apples, combined with a little apricot purée. Set the No. 2352, Pralin-coated triangles upright alongside of the salpicon, and surround them with a border of half-pears, stewed in syrup, half their quantity being white and the other pink.

On the top of the cushion, set a small pear, cooked in pink syrup, which fix with a small hatelet, surround the border of half-pears with a thread of apricot purée, flavoured slightly with vanilla, and serve a sauceboat of the same purée separately.