2727—Marquise Alice

Prepare a No. 2352, Pralin-flavoured Bavarois in a manqué mould: garnish the inside with lady’s-finger biscuits, saturated with Anisette.

Turn it out on a dish, and completely cover it with an even coat of very stiff, sweetened and vanilla-flavoured Chantilly cream.

On top, lay some parallel lines of red-currant jelly, by means of the piping-bag; and then cut these lines at right angles, with the point of a small knife. Surround the base with small puff-paste triangles, coated with “Pralin a Condé,” dried in the oven.