2720—Biscuit à la Reine

Cook, in a manqué mould, a Savoy-biscuit preparation, and let it cool.

With a little apricot jam, cooked to the No. 2344, The Cooking of Sugar stage, stick this biscuit on a dry-paste base; saturate it with cold syrup, flavoured with Kümmel, and by means of a piping-bag decorate it all round and on its edges with royale icing.

Turn out upon it a Bavarois with Maraschino, moulded in a Richelieu mould of proportionate size.