(3092). Pudding A La Benvenuto (Pouding A La Benvenuto)

Cook five to six large pancakes and cut them up into inch-wide bands. Butler a dome-shaped cylindrical mold and line it with these bands, one overlapping the other. Put seven ounces of flour in a-saucepan with one pint of boiling milk and thicken it on the fire to obtain a smooth paste; remove it at once and add to it two ounces of butter, a pinch of salt, four ounces of sugar, two ounces of grated cocoanut laid on a paper-covered baking sheet and slightly roasted in the oven, the peel of one lemon and eight raw egg-yolks; return it to the fire, stirring continuously, and as soon as the preparation attains consistency incorporate into it slowly the well-beaten whites of five eggs. With this fill up the mold, alternating it with layers of pancake parings, first covered with apple jelly (No. 3668) and then rolled up. Set the mold into a saucepan with boiling water reaching to half its height and place it on the range; when the water boils, finish cooking in a slow oven for forty-five minutes. As soon as this is accomplished take out the pudding, let it stand for five minutes, then unmold it on a dish and serve at once with a sauce-boat of orange syrup thickened with arrowroot and flavored with maraschino.

(3093). Pudding A La Bradley (Pouding A La Bradley)

Soak one pound of bread-crumbs in hot milk; extract all the moisture and place it in a saucepan, pouring over it a few spoonfuls of raw cream. Stir briskly with a spoon and add twenty-four egg-yolks, ten ounces of sugar, ten ounces of butter, a little at a time, twelve tablespoonfuls of frangipane ( No. 44), a grain of salt, a grated orange peel, a pound and a quarter of Smyrna raisins and eight ounces of candied pineapple cut up in small squares, and lastly fifteen well-beaten egg-whites. With this preparation fill three-quarters full some buttered and floured pudding molds; place them in a deep baking pan containing boiling water and poach for one hour in the bain-marie in a slack oven. Serve with a Sabayon with California wine (No. 3096). This quantity is sufficient for twenty persons.

(3094). Mellow Pudding, Apricot Sauce (Pouding Moelleux, Sauce Aux Abricots)

Skin half a pound of suet and pass it twice through the machine (Fig. 47); pound it with five ounces of beef marrow and pass it through a sieve; put. it into a vessel with fourteen ounces of powdered sugar and beat up for ten minutes with a spoon, then add two whole eggs and from fifteen to eighteen yolks, little by little, five ounces of white bread-crumbs soaked in hot milk and well pressed, pounded and diluted with a little raw cream and then passed through a sieve, and lastly add four or five spoonfuls of brandy, salt, grated lemon peel and one pound of candied fruits cut in quarter-inch squares and ten ounces of Smyrna, raisins. Put a little of this preparation in a small timbale mold and poach it in a bain-marie to judge whether its consistency be correct. Butter some plain or cylindrical molds, flour them over and fill them three quarters full with the preparation; place these mollis in a deep baking tin with hot water and poach for one hour in a slack oven. Let stand for ten minutes and then unmold on a dish and cover with apricot and rum sauce (No. 3001). This quantity is sufficient for twenty persons.