Make a liquid custard with the following igredients: viz.,—a pint and a half of boiled milk, six ounces of Jordan, and one ounce of bitter-almonds, well pulped in a mortar; six ounces of apricot jam, and ten yolks of eggs; stir the custard on the fire to set the yolks, and rub it through a hair sieve on a dish; and when cold, freeze the plombieres, and mould it with some apricot jam in the centre.