Make some nouilles, with the yolks of four fresh eggs, and when they are all cut as directed there, drop them lightly into a pint and a half of boiling cream (new milk will answer quite as well, or a portion of each may be used), in which six ounces of fresh butter have been dissolved. When these have boiled quickly for a minute or two, during which time they must be stirred to prevent their gathering into lumps, add a small pinch of salt, and six ounces of sugar on which the rinds of two lemons have been rasped; place the saucepan over a clear and very gentle fire, and when the mixture has simmered from thirty to forty minutes take it off, stir briskly in the yolks of six eggs, and pour it out upon a delicately clean baking-tin which has been slightly rubbed in every part with butter; level the nouilles with a knife to something less than a quarter of an inch of thickness, and let them be very evenly spread; put them into a moderate oven, and bake them of a fine equal brown: should any air-bladders appear, pierce them with the point of a knife. On taking the paste from the oven, divide it into two equal parts; turn one of these, the underside uppermost, on to a clean tin or a large dish, and spread quickly over it ajar of fine apricot-jam, place the other half upon it, the brown side outwards, and leave the paste to become cold; then stamp it out with a round or diamond-shaped cutter, and arrange the genoises tastefully in a dish. This pastry will be found delicious the day it is baked, but its excellence is destroyed by keeping Peach, green-gage, or magnum bonum jam, will serve for it quite as well as apricot. We strongly recommend to our readers this preparation, baked in patty-pans, and served hot; or the whole quantity made into a pudding. From the smaller ones a little may be taken out with a teaspoonful, and replaced with some preserve just before they are sent to table; or they may thus be eaten cold.