Cabinet Pudding a la Royale

Butter a square, hinged mold and fill it three-quarters full with Savarin paste (No. 148); leave it to rise in a mild temperature and when it reaches to a quarter of an inch from the top close the cover and bake in a slack oven. As soon as it is done unmold and leave set till the following day. Butter and sugar a cylindrical timbale mold. Cut up the stale Savarin cake in quarter-inch thick slices and cover one side with apricot marmalade (No. 3675); cut some of these into inch-wide bands the same height as the mold and fasten them on their uncovered side all around the inside of the mold, having them standing upright and overlapping each other; cut the remainder of the slices into dice and use them to fill up the mold in alternate layers with candied fruits also cut dice-shaped and macaroons. Put in a vessel twelve egg-yolks, two whole eggs, six ounces of sugar and two ounces of orange sugar; beat the whole together and dilute with a pint of milk and a pint of cream; pass it through a wire sieve. Pour this preparation slowly into the mold until well filled, then leave it to soak for several minutes; lay the mold in a saucepan with water reaching to half its height and cook it in a slack oven for an hour and a quarter; take it from the oven and let stand for a few moments, then unmold it on a dish and cover over with apricot marmalade. Serve with a sauce-boat of Sabayon with Marsala sauce (No. 3096).