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Six Savoys

Two ounces of Ratafias.

Half a pint of Milk.

Half an ounce of French Gelatine.

The Yolks of four Eggs.

Two ounces of dried Cherries.

Half a gill of Cream.

One ounce of Castor Sugar.

One teaspoonful of Essence of Vanilla.

Ornament the bottom of a pint mould with the cherries and angelica. Split the savoys in half, and line the sides of the mould round with them very evenly, arranging hem alternately back and front next the tin. Put in the ratafias. Put four yolks of eggs into a basin, stir in the milk, pour this mixture into a jug, stand it in boiling water, and stir until it thickens, taking care that it does not curdle. Melt the gelatine in a little water, and strain it into the custard. When it is cool, add the cream, vanilla, and sugar, mix well, and pour carefully into the mould to the cakes. Put the mould on ice or in a cool place to set. When set, turn out and serve.