(3205). Boissy Pudding (Pouding Boissyi)

Dilute four ounces of corn starch in a bowl with three gills of cold milk; on this pour a quart of boiling milk sweetened with six ounces of sugar; turn the whole into a saucepan and set it on the fire to stir until well thickened; take it off and incorporate into it quickly one gill of kirsch, the grated peel of a lemon, a salpicon of preserved fruits cut in dice, such as pears, pineapple, green almonds, and cherries cut in two, besides a few seeded Malaga raisins and six stiffly beaten fresh egg-whites. As soon as the preparation is sufficiently mixed pour it into a plain timbale mold oiled over with sweet almond oil, and leave it to harden in the ice-box for an hour and a half. When prepared to serve invert the pudding on a cold dish; cover with raspberry sauce (No. 3217), serving more of it apart.

(3206). Castellane Pudding (Pouding Castellane)

Prepare a fine puree of chestnuts, the same as for bavarois with chestnuts (No. 3136); also prepare an English vanilla cream (No. 43), with eight egg-yolks, a quart of milk, four ounces of sugar and half a split vanilla bean. As soon as the cream is done stir into it the puree of chestnuts, also two ounces of dissolved gelatine; pass the whole through a fine wire sieve into a vessel and place it on the ice to get cold, working it well until it begins to stiffen. Prepare a salpicon of chestnuts and candied pineapple cut in three-sixteenths inch dice, cherries (demi-sucre) cut in four, and macaroons also cut in four; pour a little maraschino over. Incrust a timbale mold on ice, pour into it a layer of the preparation, then the fruits and continue to alternate until the mold is full. Just when ready to serve dip the mold quickly into hot water and invert the pudding on a cold dish and pour over a syrup made of chestnuts with vanilla flavoring, into which has been added a few chestnuts cut in dice.

Serve some of this syrup apart.

(3207). Harrison Pudding (Pouding A La Harrison)

Have some half-set sweet jelly ( No. 100) and with a camel's hair brush wet the bottom and sides of a plain and very cold cylindrical mold ("Fig. 150); bestrew the inside with peeled and chopped pistachios, pressing them so that they form a compact layer, then turn the mold on ice for two or three minutes; incrust it upright. Put into a small basin about three-quarters of a pound of blanc-mange preparation (No. 3138) of a proper consistency and flavored with orange peel; stir it on ice to harden, then incorporate slowly into it a pint and a half of whipped cream but slightly sweetened. Two minutes after till up the cold mold with this in layers intermingled with macaroons soaked in kirsch; freeze the mold for one hour longer in unsalted ice, then dip it in hot water and unmold the contents on a very cold dish.

(3208). Lafayette Pudding (Pouding Lafayette)

Prepare a little meringue preparation (No. 140) with six egg-whites; divide it in two and flavor one of them with orange, having it slightly colored with a little carmine, and the other flavored with vanilla. Distribute these two preparations into small parts the size of a pigeon's egg, and poach them in milk the same as snow eggs (No. 3163); drain them at once on a cloth. Have a cupola-shaped mold incrusted in ice, pour into the bottom an English cream (No. 42) flavored with rum and mixed with a little gelatine, adding to it a few spoonfuls of whipped cream; let it get hard, then dress on it a layer of the poached eggs, alternating the two colors, and strew over some shredded pistachios; pour another layer of cream on top, then more eggs and pistachios, and so on until the mold is entirely full. Let the pudding harden in the ice-box for two hours; serve with a bowl of sweetened strawberry pulp flavored with maraschino.