(3487). Banana Pudding (Pouding Aux Bananes)

The composition for this is one pint of banana pulp, one pint of thirty-five degree syrup and a gill of lemon juice; bring this to twenty-two degrees test, then pass it through a sieve and freeze, incorporating two Italian meringue egg-whites (No. 140). Coat a two-quart pudding mold with vanilla ice cream (No. 3458); on the bottom place a layer of the banana ice, on this some slices of banana macerated for one hour in maraschino, and bestrewn with finely powdered sugar, also some biscuits soaked in Curacoa, then another layer of banana ice, more sliced bananas and more biscuits, proceeding until the mold is thoroughly filled; freeze in salted ice for one hour and a half. Invert the pudding on a folded napkin and serve at the same time a sauce composed of whipped cream, vanilla ice cream and kirsch, the whole well mixed.

Pig. 633.

(3488). Biscuit Pudding (Pouding Aux Biscuits)

Crumble one pound of very dry Savoy biscuit (No. 3231). Put twelve egg-yolks in a basin with six ounces of sugar; beat, add the crumbled biscuit and a quart of boiling milk: cook this on a slow fire without boiling, and when the preparation covers the spoon remove the basin from the fire, allow to cool, then strain through a sieve and freeze. Pack a two-quart pudding mold in salted ice; coat the inside with pistachio ice cream (No. 3454) and fill the center in alternate layers of the above ice, slices of biscuit soaked in maraschino, and a salpicon of fruits; continue until the mold is full, finishing the top with ice cream, then freeze for one hour for each quart. Unmold on a folded napkin and serve with a separate sauce made of vanilla ice cream beaten in a metal bowl, mixing in some rum and whipped cream.

(3489). Cavour Pudding (Pouding A La Cavour)

Pick, wash and cook in an abundance of water half a pound of Piedmontese rice, leaving it boil for twenty minutes; then drain it off and place it in a vessel to macerate for two hours in a hot twenty-two degree vanilla syrup; afterward drain. Break ten raw egg-yolks in a tinned copper basin; add eight ounces of sugar and mix well, stirring in a pint of boiling milk; cook this preparation on a slow fire without boiling and without ceasing to stir until it covers the spatula, then remove; allow to cool and add to it one pint of cream and a quarter of a pound of almonds pounded with two gills of water; strain this forcibly through a sieve and freeze. Coat a two-quart pudding mold with vanilla ice cream (No. 3458), fill up the inside in distinct layers of the prepared ice cream, well-drained rice, and preserved pineapple cut in three-eighths of an inch squares. Freeze for one hour and a half in salted ice for each quart of pudding, then turn it out on a napkin and serve. Serve separately a sauce made of vanilla ice cream mingled with rum and whipped cream.

(3490). Constance Pudding (Pouding A La Constance)

Pour a quart of cream into a vessel to stir with ten ounces of vanilla sugar (No. 3165); strain through a sieve and freeze. Prepare a salpicon of fruits, such as apricots, cherries, plums and pineapple, also have some macaroons stuffed with apricot and macerated in maraschino. Imbed a two-quart pudding mold (Fig. 633) in salted ice; coat it with a thin layer of uncooked strawberry ice cream (No. 3451) and fill it in layers composed of the above vanilla ice cream, the fruits, more vanilla ice cream and then the macaroons, continuing until perfectly full, having the last layer of icecream; force on the cover and freeze for one hour and a half. Invert and dress on a napkin, serving separately a sauce made with vanilla ice cream (No. 3458) finished with maraschino.