Eggs and Bacon in Flummery

Ingredients

• 1 pint stiff flummery
• cochineal (for coloring)
• cold water
• 5 tablespoons white flummery
• preserved apricots
• edible flowers (for garnish)

Directions

1. Color part of the flummery pink with cochineal.

2. Dip a potting pot in cold water and pour in red flummery to a thickness of a crown piece.

3. Layer with white flummery, then another layer of red, and top with twice the thickness of white flummery.

4. Let each layer cool and stiffen before adding the next.

5. In five tea cups, place a large spoonful of white flummery and let them sit overnight.

6. Turn the flummery out of the potting pots onto a plate with cold water.

7. Slice the flummery thinly and arrange on a china dish.

8. Turn the flummery from the cups onto the dish, removing a bit from the top of each.

9. Place half a preserved apricot in each indentation to prevent syrup from discoloring the flummery.

10. Garnish with edible flowers.