Cream Pamela—Fried

Put four eggs, two yolks, four ounces of sugar and the peel of one lemon into a bowl, beat them up with a whip and dilute with a pint of milk, then run it through a sieve. Butter and sugar twelve six-sided molds, the size of timbale molds No. 2, Fig. 137, but only half as high; fill the bottoms with a layer of candied cherries cut in four, lay on these candied pineapple and angelica washed in hot water and cut in small quarter-inch squares; scatter broken macaroons over the fruit; pour on a little of the strained preparation to soak, and prevent floating to the top, then finish filling. Place these molds in a stewpan and pour in the bottom boiling water to reach to half their height; set this in a moderate oven to poach the cream, and as soon as done remove from the oven and let get cold in the water. When cold unmold them, roll in biscuit dust, dip in beaten eggs and finish by rolling in white bread-crumbs, smooth with the blade of a knife, then plunge them into hot frying fat and fry to a fine golden color, drain on a cloth and bestrew with vanilla sugar, then serve with a Bischoff sauce, made as follows:

Bischoff Sauce.—Place half a pint of white wine and as much syrup into a saucepan; boil and thicken this liquid with a spoonful of fecula diluted in a little cold water; add the peel of a lemon and the same of an orange cut in Julienne and previously blanched, also two ounces of almonds and two ounces of shredded pistachios, two ounces each of seeded Malaga and Smyrna raisins and of currants, thoroughly washed in hot water; boil a few times, then serve.