(3100). Humboldt Pudding (Pouding A La Humboldt)

Cook five or six large pancakes; cover them on one side with a layer of apricot marmalade (No. 3675) and cut them up into bands each an inch and a quarter wide and through their entire length. Butter a dome-shaped cylindrical mold and fasten the pancake bands on their uncovered side against the sides of the mold, overlapping each other. Cover the pancake parings with apricot manna-lade and roll them into small rolls, then cut them in half-inch long bits. Beat eight ounces of butter to a cream, add to it, one by one, four whole eggs and two whites; when this becomes frothy, put in four ounces of sugar, then four ounces of flour and four ounces of peeled almonds dried and pounded with four ounces of sugar, afterward passed through a sieve. Mix the whole properly and lastly incorporate into it three well-beaten egg-whites. Pour this preparation into the pancake-lined mold, alternating it with layers of the small rolls previously prepared; when the mold is full set it in a bain-marie and allow the water to come to a boil on the fire, then cook it in a slack oven for forty-five minutes. As soon as the pudding is done take it out and let it stand for a few moments before unmolding it on a dish, brush it over with hot apricot marmalade and serve with a sauce-boat of apricot sauce.

Place two gills of apricot marmalade in a saucepan, diluting it with two gills of syrup; set it on the fire to boil up once, then strain through a tine wire sieve and add two gills of good Madeira wine.

(3101). Italian Pudding (Pouding A L'Italienne)

Soften in boiling water half a pound of Smyrna raisins and half a pound of candied orange peel cut in small dice. Place them in a vessel with half a pound of candied cherries washed in hot water and pouring over a few spoonfuls of rum leave them to marinate for one hour. Prepare a small quantity of Genoese cake preparation (No. 3239) finished with orange and spread it on a sheet of paper in a quarter of an inch thick layer, then bake it in a hot oven. As soon as done turn it over on a table, remove the paper and cover with a layer of apricot marmalade (No. 3675), then cut it up into inch and a half in diameter round pieces. Butter and sugar a cylindrical timbale mold ( Fig. 150) and lay in the bottom a circle of these pieces, overlapping each other; scatter over the marinated fruits into which have been mingled a few crushed macaroons and on top dress another circle of the cake the same as the first, then more fruits and macaroons, and continue thus until the mold is full. Put into a vessel si\ egg-yolks, two whole eggs and four ounces of sugar, having a part of it flavored with orange: beat the whole well to mingle properly and dilute with a pint and a half of double cream and half a gill of rum; pass this through a wire sieve and pour it slowly into the mold until full, then cook the pudding in a bain-marie in a slack oven, and just when ready to serve unmold on a dish and pour over a frothy rum sauce (No. 3103), serving more of it separately.

Fig. 579.