Make a brioche as directed (No. 1321), which when cold cut into pieces
a quarter of an inch in thickness, and of the shape and size of small
fillets of fowl, have ready four yolks of eggs in a dish, with which you
have mixed a gill of good cream, have also clarified half a pound of
fresh butter, a quarter of which put into a deep sauté-pan over the
fire; when hot dip eight pieces of the brioche into the eggs and cream
quickly, and fry them in the sauté-pan of a light yellow colour,
proceeding thus until they are all done, dress them in crown upon your
dish on a border of apricot marmalade, and place it in the oven to keep
hot, put half a pound of the marmalade in a stewpan, and when melted add
a pint of Madeira wine; when boiling pour over the brioche and serve
very hot. The remainder of a brioche or baba from a preceding dinner may
be used for the above purpose. In serving a brioche or baba to table as
a remove I strongly recommend the above method, as very few, even after
a sumptuous dinner, could resist the temptations of this delicious dish,
so well blended with the apricot and Madeira, whilst brioche or baba
served entire cannot invigorate the appetite, and is not, in my opinion,
exactly the kind of food to suit an already nearly satisfied stomach.
They are, however, excellent for breakfasts, luncheons, and ball
suppers, where every person composes their meal according to their
fancy.