780. White Almond Pudding Ices.—Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold, place them in a mortar, with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan, with the yolks of eight eggs, beat them well together; then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammy, add two glasses of noyeau; when cold put into your freezing-pot to freeze, and when half frozen add a pint and a half of whipped cream, when quite frozen fill a mould, and serve as pudding Nesselrode fashion.
781. Fruit, Chartreuse of, with Lemon Jelly.—Make a chartreuse of fruit as directed (No. 752), in a round or oval mould, having a quantity of fruit left; having also about a quart of orange jelly, which place upon ice in a bowl, whisking it until on the point of setting, then place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish; serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnishing.
782. Soufflé of Orange Iced.—Prepare about three parts of the quantity of ice as directed in the last, to which, when half frozen, add a pint and a half of whipped orange jelly just upon the point of setting, beat the whole well together with the spatula, working it until well frozen: have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent, and place them in a basin upon ice; when ready to serve, make a border of almond paste upon your dish, in the centre of which put a little of the ice, then a layer of oranges, then the same and oranges again, proceeding thus and finishing in pyramid; garnish round with various small ripe fruits.
783. Punch Cake Soufflé.—Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture, and half an hour before ready to serve stand it in a moderate oven (it will take about the above time to bake), when done turn it out upon your dish; have ready a custard of three yolks of eggs, to which you have added two glasses of essence of punch, pour round the cake and serve.
The above mixture may be baked in twelve small moulds and dressed in pyramid, but then they would require more sauce.