Cook a Brioche in a Richelieu mould. Hollow it out to form a Timbale as explained in the recipe for Timbale Marie-Louise. glaze the outside with apricot jam and decorate with crystallized fruits.
The filling of this Timbale is comprised of whole or halves of fruit and nice vanilla-flavoured candied chestnuts; these are bound together with Kirsch-flavoured apricot syrup containing
This prepared filling should be placed in the timbale just before being served.
© 1903 All rights reserved. Published by Taylor and Francis.