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Timbale of Brioche


Bake a brioche in a cylindrical mold. Cut a straight slice off the top about one inch thick; replace the cake in the tin, and carefully pick out the center of the loaf, leaving a thickness of one inch of the brioche. Spread the inside with a layer of jam. Put in a saucepan the liquor from a can of apricots or peaches. Stir into it two tablespoonfuls of arrowroot, moistened with a little water, and stir over the fire until the juice is thickened and clear. Fill the center of the brioche with the drained fruit, mixed with blanched almonds and raisins; pour over it the thickened syrup, replace the cover. When set turn it onto a dish; spread the outside with a little jam, and sprinkle with chopped blanched almonds. This makes a very simple and wholesome sweet.


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The Century Cook Book (1901).

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