Line the inside of a plain round mould with Savoy biscuits (No. 1361),
cutting and placing them at the bottom to form a rosette, and standing
them upright round the sides, with a piece cut off the top and bottom of
each, and trimmed at the sides to make them stand quite close, stand the
mould upon ice, then have ready a crème au maresquin (No. 1251), to
which you have added a good glass of cognac brandy, with which you fill
the interior, when set and at the time of serving, turn over upon a dish
and lift off the mould.