Ingredients. - One and a half pounds of cooking cherries, damsons or plums, three pounds of savory biscuits or Genoese cake finely crumbled, eight ounces of sugar, two teaspoonfuls of finely-grated lemon rind, two good pinches of cinnamon, eggs and breadcrumbs, frying-fat.

Method. - Stone the fruit, place it in a jar with the sugar, and stew gently until tender. Strain off the juice, stir in the cakecrumbs, lemon rind and cinnamon, add juice gradually until the right consistency is obtained, then spread on a dish to cool. Form into cork-shaped pieces, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned (breadcrumbs may be used instead of cakecrumbs). Serve garnished with strips of angelica.