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Apple Custard with Vanilla

Strongly flavor with vanilla half a pound of marmalade (apple), and squeeze through a tammy cloth. Work up three ounces of warmed butter with a spoon in a basin until creamed, gradually putting into it the yolks of a dozen eggs and the white of one. When this is worked frothy, add two tablespoonfuls of finely-powdered loaf sugar and the apple marmalade. Stir well and throw in a couple of handfuls of ratafia biscuits. Pour the whole into a buttered mould, and let it poach for some time in the bain-marie. Turn out into a warmed dish, and mask with almond cream, thickened with apricot marmalade.