Mix to the consistence of a pomade four oz. of butter and five oz. of powdered sugar; add eight oz. of finely-chopped almonds, a pinch of table salt, a half table-spoonful of orange-flower water, two eggs, two egg-yolks, and one-sixth pint of cream. Pour this preparation into a buttered pie-dish, and cook in a [bain-marie] in the oven.
N.B.—English puddings of what kind soever are served in the dishes or basins in which they have cooked.
[2482—BISCUIT PUDDING]
Crush eight oz. of lady’s-finger biscuits in a saucepan, and moisten them with one pint of boiling milk containing five oz. of sugar. Stir the whole over the fire, and add five oz. of candied fruit, cut into dice and mixed with currants (both products having been macerated in kirsch), three egg-yolks, four oz. of melted butter, and the white of five eggs beaten to a stiff froth.
Set to poach in a [bain-marie], in a low, even Charlotte mould, or in a pie-dish, and serve an apricot sauce at the same time.
[2483—CABINET PUDDING]
Garnish a buttered cylinder-mould with lady’s-finger biscuits or slices of buttered biscuit, saturated with some kind of liqueur; [731] ]arranging them in alternate layers with a [salpicon] of candied fruit and currants, macerated in liqueur. Here and there spread a little apricot jam.
Fill up the mould, little by little, with preparation No. [2639], flavoured according to fancy. Poach in a [bain-marie].
Turn out the pudding at the last moment, and coat it with English custard flavoured with vanilla.