2439—Crème à la Régence

Saturate half a pound of “Biscuits à la Cuiller” with Maraschino-Kirsch, and then dip them into a quart of boiled milk. Rub them through a silk sieve, and add eight eggs, ten egg-yolks, two-thirds pound of powdered sugar and a small pinch of table salt. Pour the whole into a shallow, Charlotte mould, and set to poach in a bain-marie for about thirty-five minutes.

Let the mould rest for a few minutes; turn out its contents on a dish and surround the base of the cream with a crown of stewed half-apricots, each garnished with a preserved cherry. Coat the whole with an apricot syrup, flavoured with Kirsch and Maraschino.