Ingredients. - Stale sponge cakes or Savoy biscuits, one and a half pints of milk, eight yolks and four whites of eggs, twelve or sixteen ratafia biscuits, two tablespoonfuls of castor sugar, a few drops of vanilla, a few cherries, and a little angelica to ornament the mold.

Method. - Butter a mold with plain straight sides, ornament the bottom with strips of angelica and cherries cut in halves, and line the sides with narrow strips of sponge cake or savoy biscuits. Break the trimmings of the cake or six or eight biscuits into small pieces, put them, together with the ratafias, into the mold. Beat the eggs, add to them the sugar, flavoring and milk, stir until the sugar is dissolved, then pour the custard slowly into the mold. Cover with a buttered paper, and steam gently for nearly one hour.