Ingredients. - Two bottles of apricots, or an equal quantity of freshly-cooked fruit, two pints of water, six ounces of semolina, four ounces of castor sugar, six whole eggs, angelica, glace cherries, almonds, four tablespoonfuls of cream, Maraschino, vanilla pod.

Method. - Simmer the vanilla pod in the milk until sufficiently flavored, then remove it (dry it and keep for further use), sprinkle in the semolina and boil for a few minutes, stirring meanwhile. Let it cool slightly, then add the sugar, and beat in separately six yolks and two whites of eggs. Continue the beating until the mixture is nearly cold, then add the cream and stiffly-whisked whites of four eggs. Put the preparation into well-buttered timbale or dariole molds, and steam for half an hour. Meanwhile heat, between two plates, as many halves of apricots as there are timbales. Boil the apricot syrup until well reduced, and flavor it with a little Maraschino, if liked. When ready, turn out the timbales on to a hot dish, place an apricot on the top of each, decorate with shredded almonds, strips or leaves of angelica, and halves of cherries, all of which should be previously prepared and warmed. Strain over the syrup, and serve.