Rub butter and sugar to a cream; add the beaten yolks and lemon; whip very light; put in handful by handful the bread-crumbs alternately with the stiffened whites, then the flour. Butter a mould, and put in the batter (always remembering to leave room for swelling), and boil two hours steadily.
If you have a pudding-mould with a cylinder in the centre, use it for this pudding. Turn out upon a hot dish, and fill the hole in the middle with the following mixture:
1 cup powdered sugar, }
3 table-spoonfuls butter, } rubbed to a cream.
Juice of one lemon.
Whipped white of 1 egg.
½ teaspoonful nutmeg.
Beat all well together.
If you have not an open mould, make this sauce, and pour half over the pudding, sending the rest in a boat to table.