TAKE twelve large apricots, pare them, and give them a scald in water, till they are soft, then take out the stones, grate the crumb of a penny loaf, and pour on it a pint of cream boiling hot, let it stand till half cold, then add a quarter of a pound of sugar, and the yolks of four eggs, mix all together with a glass of Madeira wine, pour it in a dish, with thin puff paste round, bake it half an hour in a moderate oven.