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Montrose Pudding

Yolks of six eggs I quart of good cream I cup of granulated sugar I tablespoonful of vanilla I pint of strawberry water ice Put one pint of cream on to boil in farina boiler. Beat the yolks and sugar together until light, stir them into the boiling cream, and cook and stir until it thickens (about one minute). Take from the fire, add the remaining pint of cream, and the vanilla, let stand until cool, and freeze. When frozen, pack into a round or melon mould, leaving a well in the centre. Fill this well with the strawberry water ice, cover it over with some of the pudding you have taken out. Pack in salt and ice, and let stand until wanted (not less than two hours). Serve the following sauce with it.