Crescents of Noodles with Cherries

Cut up finely about a pound of noodles (No. 142), blanch, drain and put them into a saucepan with two gills of cream, two ounces of fresh butter, a pinch of salt, two ounces of sugar and three tablespoonfuls of brandy; set the saucepan on a slack fire and let cook slowly, being careful to stir the contents at frequent intervals until all the moisture is absorbed, then pour the preparation on two baking sheets covered with buttered paper, spreading to a layer three-eighths of an inch thick. Bake in a hot oven. Unmold as soon as done and cover one of these flats with a thick layer of reduced apricot marmalade (No. 3675); on top place the other flat, then cut into crescents, using a pastry cutter two and a half inches in diameter. Dress these crescents in a circle on a dish and fill the center with compoted cherries, serving a separate cherry and kirsch sauce (No. 3003).