Serve a sabayon with rum at the same time.
[2488—MARROW PUDDING]
Melt half a lb. of beef-marrow and two oz. of suet, in a [bain-marie], and let it get tepid. Then work this grease in a basin with half a lb. of powdered sugar; three oz. of bread-crumbs, dipped in milk and pressed; three whole eggs and eight egg-yolks; half a lb. of candied fruit, cut into dice; three oz. of sultanas and two oz. of pipped, Malaga raisins.
[733]
]Pour this preparation into an even, deep, buttered and dredged border-mould; and poach in the [bain-marie].
Serve a sabayon with rum at the same time.
Bread Puddings.
[2489—ENGLISH BREAD PUDDING]
Butter some thin slices of crumb of bread and distribute over them some currants and sultanas, swelled in tepid water and well drained. Set these slices in a pie-dish; cover with preparation No. [2638], and poach in front of the oven.
[2490—FRENCH BREAD PUDDING]
Soak two-thirds of a lb. of white bread-crumb in one and three-quarter pints of boiled milk, flavoured with vanilla and containing eight oz. of sugar. Rub through a sieve and add: four whole eggs, six egg-yolks, and four egg-whites, beaten to a stiff froth.