Pudding a la Bradley

Soak one pound of bread-crumbs in hot milk; extract all the moisture and place it in a saucepan, pouring over it a few spoonfuls of raw cream. Stir briskly with a spoon and add twenty-four egg-yolks, ten ounces of sugar, ten ounces of butter, a little at a time, twelve tablespoonfuls of frangipane (No. 44), a grain of salt, a grated orange peel, a pound and a quarter of smyrna raisins and eight ounces of candied pineapple cut up in small squares, and lastly fifteen well-beaten egg-whites. With this preparation fill three-quarters full some buttered and floured pudding molds; place them in a deep baking pan containing boiling water and poach for one hour in the bain-marie in a slack oven. Serve with a Sabayon with California wine (No. 3096). This quantity is sufficient for twenty persons.