Chapter XX · Entremets (Sweets) · No. 2542
2542—Timbale à la d’Aremberg
Line a buttered Charlotte mould with some fairly firm Brioche paste. Garnish the mould with quartered pears, cooked in vanilla-flavoured syrup, kept rather firm and alternated by apricot jam.
Close the timbale with a layer of the same paste, well sealed down round the slightly-moistened edges, and cut a slit in the middle for the escape of steam. Cook in a good moderate oven for about forty minutes.
On taking the timbale out of the oven, turn it out on a dish, and accompany it with a maraschino-flavoured apricot sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2542, p. 742. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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