When you have quince preserves by you this is a quickly prepared dish. Make a good custard with a pint of rich milk, four eggs and a little essence of almonds and two ounces of powdered sugar. Put your quince preserve at the bottom of a fireproof circular dish and fill up with custard. Put it to bake for half or hour or till set. When set add some more quince (heated) on the top with some chopped almonds and serve hot. The same dish can be done with apples, which should be stewed, flavored with the rind of a half lemon, and passed through a sieve. Apple puree is put on the top in the same way, and it is decorated with some thin lemon peel cut into stars.

[Chef reconnaissant.]