(3491). Diplomat Pudding (Pouding A La Diplomate)

Prepare a salpicon of candied fruits cut in quarter-inch squares, selecting pineapple, cherries, almonds, apricots, orange peel and Smyrna raisins; pour over some hot twenty-degree syrup flavored with rum, and let all macerate for half an hour. Put in a tinned copper basin, ten egg-yolks and six ounces of sugar; beat well together and dilute with a pint of boiling milk; cook without allowing it to come to a boil, then cool off and add one pint of cream; strain through a sieve. freeze, flavor with maraschino, and mix in half as much very firm and well-drained whipped '-ream. Cut up some slices of Savoy biscuit (No. 3231). Take a two-quart pudding mold, incrust it in ice, line it with a layer of uncooked Andalusian ice cream (No. 3446), and on the bottom have the sliced biscuit previously soaked in rum; scatter a part of the fruit salpicon over, then place a layer of the ice cream, and continue in this way to fill the mold, finishing the top with the ice cream; set the cover on tight, pack it well in salted ice, and freeze for one hour and a half, then unmold on a napkin and serve with a sauce made of vanilla ice cream (No. 3458.) flavored with rum. mixing into it half as much whipped cream (No. 50).

(3492). Duchess Pudding (Pouding A La Duchesse)

Cook six very ripe peeled pears in a twelve-degree syrup; drain and rub them through a sieve; put this pulp in a vessel with two gills of syrup at thirty-five degrees, and one gill of lemon juice; strain the whole, bring it to twenty-two degrees and freeze. Cut some candied pineapple and candied cherries (half a pound of each) in quarter-inch pieces, boil them in a little thirty-degree syrup, leave to cool and drain. To the ice add two egg-whites of Italian meringue, and the well-drained fruits. Imbed a two-quart pudding mold in ice; coat the inside with a quarter of an inch layer of maraschino ice cream (No. 3462), and put in the pear ice; place the cover on, pack it well in salted ice, freeze, allowing one hour for each quart, then unmold and dress on a napkin. Accompany this pudding by a sauce prepared as follows: Put one Italian meringue egg-white in a metal bowl; stir it well with the juice of an orange and a few drops of extract of pears and a little champagne.

(3493). Fleury Pudding (Pouding A La Henry)

Mix in a vessel one quart of apricot pulp, ten ounces of sugar, one gill of almond milk (No. 4) and half a gill of kirsch; bring it to twenty-two degrees of the saccharometer, then strain through a sieve and freeze; mix in half as much whipped cream. Have a two-quart pudding mold packed in ice; coat the inside with strawberry ice cream (No. 3451), and fill it in layers composed of the above prepared cream; between each layer arrange a macedoine of fresh fruits macerated in kirsch and some biscuits soaked in maraschino; let the last layer be ice cream; pack and freeze for one hour and a half; unmold and serve with a separate sauce made of strawberry ice cream, mixing into it a little kirsch and whipped cream.