Make a basket of pâte d’office (No. 1137), which is done by rolling out
a piece of the paste to three quarters of an inch in thickness, with
length and breadth corresponding to the size of your dish, place it in a
baking-sheet, put it in a moderate oven, and when about half baked cut
an odd number of holes all round near to the edge with a long vegetable
cutter a quarter of an inch in diameter, then form a number of pegs of
the same paste to fit into the holes when baked, and all of equal
lengths, roll out a number of cords of the same paste as long as
possible and the thickness of blanched macaroni, which plait round the
pegs, going in and out one upon the other until you have reached the top
and formed a rustic basket, let it stand some time to get dry, then bake
it in a moderate oven; when done and cold glaze it over with some red
currant jelly, dress a pineapple ice (No. 1384) in the centre in
pyramid, which cover all over with mushrooms of meringues (No. 1222),
building them in clusters as high as possible; garnish round with a
gelée au rhum (No. 1231) chopped and in croutons, and serve.