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Fruit Crusts

Cut slices of stale bread into pieces one inch thick with an oval cutter, also some others of a round shape; scoop out a small hollow in the center of them, fry in butter until lightly browned, and mask them inside with a little orange marmalade. Mix some preserved cherries with a salpicon of preserved fruits, thicken it with a little apricot marmalade, and add a little Madeira or sherry wine; put some fruit in the hollow of each crust. Fry a thick, round, flat block of bread, put it in the center of a dish and arrange the oval crusts almost upright, leaning around it; lay the round crusts on the top, stick some fruits on silver skewers and fix them in the top of the bread support. Mask the bottom of the dish and the crusts with a little apricot sauce to which has been added a little Madeira, and serve with more sauce in a sauceboat, with a few Smyrna raisins that have been boiled in syrup for two minutes mixed up in it.