Stevens Peaches

Infuse a vanilla bean for one hour in a quart of boiling milk; take it out and return the milk to the fire; at the first boil drop into it like rain half a pound of tapioca; allow it to boil up once or twice, then finish cooking on the side of the range without allowing it to boil; add to it two ounces of sugar and four eggs, beating them in one by one. Butter some timbale molds (No. 1, Fig. 137), cover the bottoms with a ring of quince paste and fill the center of this ring with a round of greengage cut out with a cutter, then fill up the timbales with the prepared tapioca and poach in a bain-marie for thirty minutes. When firm unmold and dress in a circle on a round dish; fill the center of this circle with a compote of peaches, decorating the top with fruits. Reduce the syrup used for compoting the peaches and with it make a sauce, adding peach marmalade and maraschino.