Put into a saucepan four glasses of water, a quarter of a pound of butter, the zeste of a lemon, and a pinch of fine salt; set it on the fire, and as soon as it begins to boil, take it off, and put in as much sifted flour as will make a paste the consistence of choux, then replace it on the fire, and keep stirring till it dries; make a similar mixture, and when that also is dry, put both into a mortar, with half a pound of powder sugar, an ounce of orange-Mowers, and two eggs at a time, until five and twenty or thirty are used, by which time the paste will be of the proper consistence, then pour it into a lightly buttered tin; put it into a moderate oven, and leave it. In three hours' time, if the poupelin is of a nice gold color, take it out, cut off the top, and with a spoon remove all the inside, then set it in the oven to dry. When cold, spread all over the interior apricot marmalade, on which strew sweet macaroons crushed, then turn it on a dish, and serve.