(3498). Serano Pudding (Pouding A La Serano)

Boil one quart of raspberry pulp, one pound of syrup at thirty-two degrees, one gill of lemon juice and vanilla, bringing the whole to a twenty-two degree heat, then strain through a sieve and freeze, incorporating into the ice one Italian meringue egg-white (No. 140). Have a pudding mold well packed in salted ice; coat the inside with pistachio ice cream (No. 3454). Fill up the mold in alternate layers, having a light strawberry ice cream (No. 3451) on the bottom, then some biscuits intercalated with fruits, and over the prepared raspberry ice; continue to fill in the same order: raspberry ice, biscuits and fruits cut in small squares. Have the mold well filled, fasten the cover on tight, pack in ice and freeze tor one hour for each quart; invert it on a napkin and serve with a sauce-boat of strawberry sauce mingled with maraschino and whipped cream.

Fig. 635.

(3499). Sicilian Pudding (Pouding A La Sicilienne)

Cut six ounces of slightly roasted almonds lengthwise in four, and six ounces of citron and four ounces of orange peel cut the same size. Coat a two-quart pudding mold with pistachio ice cream (No. 3454); mix the almonds and fruits with chocolate ice cream (No. 3449), adding a little cinnamon and one Italian meringue egg-white (No. 140):fill with this, laying in the center a little orange jelly (No. 3668). Pack in salted ice, unmolding on a napkin an hour and a half later. The sauce should be made of whipped cream (No. 50), with chocolate ice cream and brandy stirred in; serve d apart.

(3500). Waddington Pudding (Pouding A La Waddington)

Have half a pound of Smyrna raisins, a quarter of a pound of apricot paste and a quarter of a pound of orange peel; macerate these in two gills of kirsch. Have also some hazel-nut macca-roons (No. 3380) garnished with orange jelly (No. 3668) and some nougat ice-cream (No. 3452). Coat a two and a half quart pudding mold with strawberry ice cream (No. 3451); on the bottom lay a bed of the nougat ice cream, over this the fruits macerated in maraschino and the marchpane, then more nougat cream and more fruits and marchpane, and nougat ice cream to finish. Close the mold, freeze and unmold two hours later. Prepare a whipped cream sauce, adding kirsch, maraschino and vanilla ice cream (No. 3458).