Countess Pudding

Prepare a small biscuit preparation the same as for lady fingers (No. 3377); spread it out on a sheet of buttered paper to the thickness of three-sixteenths of an inch, and cook in a slack oven, being careful to keep it soft. As soon as done remove from the oven, take off the paper and cut the cake into four-inch wide bands down its entire length; cover each one of these bands with a layer of strawberry marmalade passed through a sieve, and roll them up into cylindricals an inch and a half in diameter; wrap them at once in paper to tighten and keep firm, and let them rest for one hour, then cut them into slices a quarter of an inch thick. Butter a dome-shaped cylindrical mold, and with the rolled slices of cake cover the interior sides, then fill the empty hollow with a Saxony souffle pudding preparation (No. 3107); place it in a saucepan with boiling water to half its height and let come to a boil, then remove the saucepan from the fire, and push it into a slack oven. After forty minutes take it out and let cool off for a few moments, then unmold on a dish, and cover with hot apricot marmalade (No. 3675). Serve a sauceboat of Richelieu and liquor sauce made as follows: Heat a pint of thirty-degree syrup, and remove it from the fire, thicken with a little arrowroot dissolved in cold water, and add a few cherries (demi-sucre) and shredded pistachios; flavor with kirsch.