(3209). Ministerial Pudding (Pouding Ministeriel)

Wash in hot water one pound of cherries (demi-sucre) and lay them to marinate for one hour in a light syrup well flavored with kirsch. Make a bavarois preparation with vanilla (No. 3135), only using a little less whipped cream than usual; add to it a few tablespoonfuls of kirsch. Have a cylindrical timbale mold incrusted in ice; pour a layer of the preparation into the bottom, and on this scatter some of the cherries; when hard pour in another layer and more cherries, continuing the process until the mold is full. Then cover it with a round sheet of paper and a lid covered with ice. and leave till entirely hard. At the last moment unmold the pudding and surround the base with a circle of fine cherries (demi-sucre) previously marinated in kirsch. Serve a sauce-boat of whipped cream with vanilla and kirsch at the same time as the pudding.

(3210). Renaissance Pudding (Pouding Renaissance)

Put ten egg-yolks into a vessel, beat them well with half a pound of sugar, and dilute with a quart of boiling milk, into which a split vanilla bean has been infused; stir well, and thicken on the fire. As soon as the preparation is done remove from the range, suppress the vanilla, and add three gelatine leaves softened in cold water; beat it from time to time until the gelatine is entirely dissolved, and then pass the preparation through a fine strainer into a vessel and leave to cool slightly. Have prepared a preserved fruit macedoine cut in small dice, such as apricots, ] plums, pineapple and cherries (demi-sucre), and pour some maraschino over. Also prepare a few chestnuts cut in quarters, and steep them in maraschino. Put a timbale mold on chopped ice. place in it a layer of the preparation and leave it to set. Then scatter the fruits and chestnuts on it; also some lady fingers soaked in maraschino; over these pour another layer of the preparation, and continue in this manner until the mold is full.

Leave it on ice for an hour and a half, and just when ready to serve dip it hastily in hot water, and invert the pudding on a cold dish; pour a cold English vanilla cream sauce (No. 42) over, serving some of it separately.

(3211). Valois Pudding (Pouding A La Valois)

Make a Neapolitan cake paste (No. 3250), and roll it out with a rolling pin to the thickness of an eighth of an inch; cut from this sixty rounds, each an inch in diameter: lay them on a baking sheet and cook in a brisk oven. Also have prepared at the same time a salpicon of preserved fruits composed of greengages, dates and pineapple, the whole cut in dice, and some cherries (demi-sucre). Prepare also an English cream (No. 42) with twelve egg-yolks, twelve ounces of sugar, a pint of cream and a pint of milk. As soon as finished add to it three gelatine leaves previously softened in cold water and stir the preparation until the gelatine is thoroughly dissolved. Then add to it six ounces of roasted hazel-nuts pounded with a gill of milk; pass the whole through a fine sieve into a tinned basin, and leave it on ice to cool partly. Incrust a timbale mold in chopped ice, pour on the bottom a layer of the preparation, leave it to set, and on it scatter the fruits: over this pour another layer of the cream, then on top arrange a bed of the round cakes, afterward more cream, and then more fruits, continuing the process until the mold is entirely full. Leave the pudding on ice for an hour and a half.

Serve with a cold English vanilla cream sauce (No. 42).

(3212). Pyramid Of Meringues (Buisson De Meringues)

Meringues make a delicious dessert. They should be small but of even size and specially of a beautiful golden color; besides they must be exceedingly dry. Select about twenty of the prettiest cold shells; use a small spoon to fill them with good whipped cream (No. 50) sweetened with vanilla sugar (No. 3165); fasten these shells, two by two together, and keep them for two hours in a cool place before dressing them in a pyramid on a napkin.