Bananas, Cherry Sauce—Fried

Cut some bananas lengthwise in two, roll them in finely pulverized macaroons and then in flour, and fry in very hot oil until they acquire a good color; drain on a cloth, wipe and coat over with some apricot marmalade (No. 3675), laid on with a brush. Dish them up pyramidically and dredge over freshly peeled and shredded pistachio nuts. Serve a currant sauce, with cherries apart, made by putting four heaping tablespoonfuls of currant jelly in a saucepan and diluting it with a pint of syrup at thirty degrees. Stand the saucepan on the fire, let boil a few times, then strain the syrup through a fine sieve; add to it one gill of kirsch and a good handful of preserved cherries previously washed in hot water.