This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Pound four ounces of raw beef marrow, pass it through a sieve and place it in a vessel; beat it up to a cream, adding five egg-yolks and two whole eggs, one at a time. When this preparation becomes creamy add to it four ounces of powdered almonds passed through a sieve, two ounces of cracker dust, three ounces of crushed macaroons, two ounces of bread-crumbs soaked in rum, two ounces of angelica and one ounce of orange peel, both washed in hot water and cut into quarter-inch squares. When all these ingredients have been properly mixed incorporate slowly into the whole four egg-whites beaten to a very stiff froth; pour this preparation into a cylindrical buttered and sugared mold and cook it in a bain-marie in a very slack oven. Just when prepared to serve unmold the pudding on a dish, cover it with apricot marmalade (No. 3675), and serve with a sauce-boat of apricot sauce prepared with almond milk.
Have two gills of apricot pulp, four ounces of sugar and two gills of water placed in a saucepan; stand it on the tire and allow to cook for a few moment-. then strain through a line strainer and add one gill of almond milk (No. 4): return it to the saucepan and heat the sauce without boiling; just when prepared to serve add a tablespoonful of noyau liqueur.
Wash half a pound of rice; blanch it properly in plenty of water, drain and put it into a saucepan with one quart of milk and half a stick of vanilla; let it cook for forty minutes in the own, then withdraw and suppress the vanilla; add to it three ounces of sugar, two ounces of butter, a pinch of salt, six yolks and one whole egg, mixing all well together. Stir in six ounces of candied fruits cut in quarter-inch dice, such as pears, greengages, pineapples, cherries, and lastly add three well-beaten egg-whites. Butter and sugar a dome-shaped cylindrical mold; fill it four-fifths full with the preparation and lay it in a saucepan with water to half its height; place it on the fire until the water boils, then in a slack oven to cook for fifty minutes. Remove the pudding from the fire, let it stand for five minutes, then unmold on a dish and cover with English cream vanilla sauce (No. 3004), having more of it served separately.
Wash one pound of rice; blanch and cook in two quarts of milk and cream, half of each, proceeding the same as for rice pudding (No. 3105); when done sweeten with six ounces of sugar, finish it with a grated orange peel, a handful of chopped almonds, and two ounces of butter; remove it from the fire, and when almost cold incorporate fifteen to eighteen egg-yolks, one by one, without ceasing to beat up the preparation; add also twenty ounces of candied fruits cut in quarter-inch squares, and lastly twelve to fourteen egg-whites beaten to a stiff froth. With this fill five buttered and floured molds; place them in a deep baking-pan with hot water, and poach the puddings for nearly one hour in a slack oven. At the last moment unmold on a dish, cover them liberally with apricot and kirsch sauce (No. 3001 ), and serve separately a sauce-boatful of Bischoff sauce; for this see fried cream Pamela (No. 3013).
 
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