Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Fine, dry breadcrumbs; 3 tb Lemon juice
-divided 1 ea 8 ounce package coconut
1/2 c Milk -macaroons
1 tb Butter; softened 3/4 c Sherry; divided
3/4 c Sugar 1 c Apple jelly
6 ea Eggs; separated 1/2 lb Sponge cake; cut into 1/2-
2 ts Grated lemon rind -inch slices

Combine 1 cup breadcrumbs and milk; stir well. Set aside.
Cream butter; gradually add sugar, beating well after each
addition. Add breadcrumb mixture, lemon rind and juice; mix well.
Beat egg whites (at room temperature) until stiff peaks form. Fold
whites into yolk mixture.
Cover bottom of a greased 2-quart casserole with a thin layer of
custard mixture. Layer macaroons evenly over custard; sprinkle with
1/4 cup sherry. Pour one-half of remaining custard mixture over
macaroons.
Spread jelly on cake slices. Place slices over custard layer.
Sprinkle remaining breadcrumbs over top. Add remaining sherry; top
with remaining custard. Cover; bake at 350 degrees F for 35 minutes
or until set. Serve warm.

"From the Cane River" (Northern Louisiana) _Company's Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983 ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-01-95

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