3. Cut the candied fruits and the chestnuts into dice; pour over them the maraschino and let them stand until ready to use.
4. Put into a saucepan on the fire a cupful of granulated sugar and one quarter cupful of boiling water; stir until the sugar is dissolved, then let it cook slowly for five minutes, making a sugar syrup.
5. Beat the yolks of three eggs until light. Pour onto them slowly, stirring all the time, the sugar syrup; place them on the fire and stir constantly until the mixture is enough thickened to coat the spoon and has the consistency of thick cream. Remove it from the fire, turn it into a bowl, and beat it until it is cold. When it is cold add a half pint of cream, the mashed chestnuts, the pounded almonds, and the vanilla flavoring, and freeze it. When it is frozen remove the lid of the freezer, add the fruits, replace the lid, and turn the freezer for another five minutes. Put the cream into a fancy mold and pack in ice and salt until ready to use. Serve with it whipped cream, or the sauce given below for plum pudding glacé flavored with maraschino. This makes a quart of cream, and, being very rich, is enough to serve to ten persons.
Gouffé gives the receipt for this pudding, which he says he obtained from the chef of Count Nesselrode. He omits the grated almonds, and uses stoned raisins and currants instead of candied fruits. When the cream is half frozen he adds a half pint of whipped cream. The raisins and currants are boiled until plump and added after the cream is frozen, but before it is packed.
PLUM PUDDING GLACÉ
Make a chocolate ice-cream as directed on page [496], using the French ice-cream mixture. Have a scant three quarters of a pound of mixed fruit, composed of seeded raisins and currants boiled until plump, thin slices of citron, a few candied cherries and apricots if convenient. Pour over them a little sherry and let them stand long enough to be a little softened. When the cream is frozen, drain the fruit and mix it into the cream, turning the dasher for a few minutes to get it well mixed and again hardened. Place it in a melon mold and pack in ice and salt. This will make about two quarts of cream. Serve with a sauce placed around it on the same dish. The sauce may be whipped cream flavored with a little kirsch or brandy, or a sauce made as follows.
SAUCE FOR PLUM PUDDING GLACÉ OR FOR NESSELRODE PUDDING
Beat the yolks of two eggs with two tablespoonfuls of powdered sugar to a cream. Stir it over the fire in a double boiler until the egg is a little thickened, but not hard. Continue to beat the egg until it is cold. It will then be light and creamy; add a tablespoonful of brandy, or of kirsch, or of rum, or of maraschino; and then mix in lightly a half pint of cream whipped to a dry, stiff froth.