ORANGE PUDDING
(French)
Put into an enamel saucepan ¼ lb. of butter, the same of white sugar, a dessert-spoonful of flour, seven yolks of eggs, the juice of an orange, the same of lemon, and the grated rind of an orange. Stir all over a slow fire as you would an ordinary custard, not allowing it to boil, nor must there be any lumps. Pour this custard into a basin of earthenware—it must not be put into any tin vessel; mix with the seven whites of eggs beaten to a firm froth, pour into a plain earthenware mould, and cook in the oven for 30 to 35 minutes. The mould must be placed in a bain-marie—that is to say, in a deep dish or vessel half full of boiling water. This pudding must be served quickly, and with a custard flavoured with orange.