This exceptionally beautiful dish requires much skill and patience to prepare. Peel neatly two medium-sized, sound, blood oranges. Separate carefully the sections to prevent tearing the skin, for, if they should lose any of their juice they will be of little use. Lay a sheet of paper over a tin plate, arranging the pieces of orange on top, and leave them to dry for hours in a warm place. Wipe neatly twenty-four malaga grapes, leaving on each one about a third of an inch of stem, so that they will remain firm while using them. Beat up a pint and a half of sweet vanilla cream, and lay it aside in a cool place until needed. Roll three ounces of tart-paste into a round piece eight or nine inches in diameter. Lay it on a baking-sheet ten inches wide, and prepare a chou-paste as follows: Put into a saucepan one gill of cold milk, with one ounce of best butter, place it on a hot fire, and, when boiling, add at once three ounces of well-sifted flour. Stir-briskly with the spatula all round, take it from the fire, set it on a table, and add immediately one saltspoonful of powdered sugar, mixing well for one minute more. Break an egg in it, stir briskly for one minute; break in another, mix again, and then another, mixing all together for two minutes. Push down the pastry bag a small tube, pour in the above preparation, and press down the top with the hands onto the edge of the paste in the baking-sheet, so as to form an even border half an inch high, and with the remainder of the paste press down onto another baking-sheet into twenty-four small, round chou-pans half an inch in diameter, leaving them one inch apart. Glaze the surfaces with a beaten egg, and place them in a brisk oven to bake for about twelve minutes. Remove, and allow them to get thoroughly cold. Spread over the paste inside the border two tablespoonfuls of apple marmalade; then put it in a moderate oven to bake for twenty-five minutes. Make a paper cornet, cut off a quarter of an inch from the point, and put into it three ounces of red currant jelly. Press this out gently, dividing it equally among the twenty-four small chous. Make one pound of granulated sugar into a rich syrup. Oil two square feet of the surface of a marble table and place at hand the pan containing the syrup. Plunge one of the grapes into this, remove it immediately with a fork and place it on the oiled table. Proceed the same with the other twenty-three, being careful to lay them one inch apart from each other. Now dip twelve of the sections of prepared oranges into the syrup, one at a time, and lay them on the oiled table exactly the same as the grapes. Dip carefully the surfaces of the small chou into the syrup, and lay on the same oiled table. Then take the St. Honore bottom in the baking-sheet, and proceed to'arrange it as follows: With the syrup standing on the right, lift the chous up, one by one, dipping one side of each lightly in the syrup, arranging them on top of the chou-paste border, close together to form a crown. Should the sugar be too thick, return it to the stove and allow it to boil up again; then take it off, and dip the thin part of the oranges lightly in it, and lay them over the small chous, the thick part upward, each one adhering to the other until they form a crown. Dip the tops of the grapes lightly into the same sugar, and place one upon each joint of the oranges, with another in the center, the stems being upward; attach to the small chous the six remaining grapes, dividing them evenly. Arrange a fancy paper on a dessert-dish, and lay the St. Honore over it carefully; then take the frothy part of the whipped cream, transfer it to another dish, and, with the whisk, beat briskly for five minutes, adding half a gill of good cognac, a quarter of gill of kirsch, and three ounces of well-pounded and sifted macaroons. Stir well together for two minutes longer, and fill the empty space of the St. Honore with three-quarters of this preparation, keeping it as high as possible. With the use of the pastry-bag and fancy-tube, press down the balance of the cream, and decorate artistically the top and sides, taking care not to put any on the oranges, and then send the cake to table.