2594—Pommes à la Chevreuse

On a dish, set a cushion of a preparation for semolina croquettes. All round arrange a close border of quartered apples cooked in vanilla-flavoured syrup; garnish the centre with a salpicon of candied fruit and raisins, cohered with an apricot purée, and cover with a thin coat of semolina.

Cover the whole with ordinary No. 2382, Ordinary Meringue, shaped like a dome; sprinkle some chopped pistachios upon the latter; dredge with icing sugar, and set to brown in a mild oven.

On taking the dish out of the oven deck the top of the dome, with a rosette of elongated angelica lozenges; place a small apple, cooked in pink syrup, in the middle of the rosette, and surround the base of the entremet with a circle of alternated white and pink, quartered apples.