Mould a base of Semolina Croquette mixture on a dish. Arrange on top, close together as a border, quarters of apple cooked in vanilla-flavoured syrup. Fill the centre with a Salpicon of crystallized fruit and seedless raisins mixed with apricot purée and cover this with a thin layer of semolina mixture.
Cover the whole dome shape with ordinary meringue; sprinkle with chopped pistachios, dredge with icing sugar and colour in a moderate oven.
On removing from the oven, decorate the top with a rose-shaped circle of elongated diamonds of angelica. Place a small apple cooked in pink syrup on top and surround the dish with quarters of apple—half of them cooked in ordinary syrup and the others in pink syrup; alternate the colours.
© 1903 All rights reserved. Published by Taylor and Francis.