(Parisian Recipe.)
[Illustration: ICED-PUDDING MOULD.]
1289. INGREDIENTS.—1/2 lb. of sweet almonds, 2 oz. of bitter ones, 3/4 lb. of sugar, 8 eggs, 1-1/2 pint of milk.
Mode.—Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a compôte of any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curaçoa, or Maraschino.
Time.—1/2 hour to freeze the mixture.
Seasonable.—Served all the year round.
ICED APPLE PUDDING. (French Recipe, after Carême.)
1290. INGREDIENTS.—2 dozen apples, a small pot of apricot-jam, 1/2 lb. of sugar, 1 Seville orange, 1/4 pint of preserved cherries, 1/4 lb. of raisins, 1 oz. of citron, 2 oz. of almonds, 1 gill of Curaçoa, 1 gill of Maraschino, 1 pint of cream.
Mode.—Peel, core, and cut the apples into quarters, and simmer them over the fire until soft; then mix with them the apricot-jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve, and put them into the freezing-pot. Stone the raisins, and simmer them in a little syrup for a few minutes; add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot; put in the Curaçoa and Maraschino, and freeze again; add as much whipped cream as will be required, freeze again, and fill the mould. Put the lid on, and plunge the mould into the ice-pot; cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table. Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or glass dish.
[Illustration: ICE-SPATTLE.]