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Vol-au-Vent of Fruits

Prepare a vol-au-vent case of puff paste. Bake it in a moderate oven and cover it with royal icing. Scald and sweeten one breakfast cupful of cream, stir in twelve preserved cherries and six apricots cut in halves, and add two tablespoonfuls of orange-flower water. Put two ounces of macaroons at the bottom of the case, pour in the cream mixture, also two bananas cut in slices and three rings of angelica, put another two ounces of macaroons on the top, and serve.