Take a well buttered shallow mould similar in shape to a soufflé mould and line it with a very thin layer of Sweet Paste.
Cover the bottom with a layer of a stiff purée of apples cooked with sugar and flavoured with vanilla; on top of this arrange a varied garnish of fresh stewed fruits in season, cut into quarters if too large. The mould should by now be half full. Finish filling with a cream-type soufflé mixture flavoured with vanilla then cook in a moderate oven for approximately 25 minutes.
On removing from the oven, remove very carefully from the mould and slide it on to the serving dish.
Surround the base with
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