Flavour a quart of jelly clarified as before with four glasses of the
best noyeau, (here I must remark that if the liquors used are not of the
best quality it would render the jelly cloudy and very unsightly,) have
six nice ripe deep-coloured apricots, which cut in quarters and arrange
tastefully in your mould, proceeding as in the two preceding articles.
Observe in arranging the fruit in your mould that each piece is
separate, so as to leave some parts of the jelly transparent, otherwise
it would appear very heavy and ungraceful.