Pudding a la de Freese

Chop up and pass through a sieve five ounces of beef marrow; place it in a vessel and beat it up to a cream with five ounces of sugar, adding singly eight egg-yolks and three whole eggs, and have the preparation very light. Then incorporate one pound of white meat taken from a chicken, pounded with two and a half gills of cream, six ounces of well-reduced apple marmalade, twelve ounces of Smyrna raisins thoroughly washed in hot water, and finally six stiffly whipped egg whites. Pour this preparation into a dome-shaped cylindrical pudding mold, well buttered and sugared. Stand the mold in a saucepan with hot water to reach to half its height and bring to a boil, then put it into a slack oven. Take out the pudding at the end of forty-five minutes and let stand five or six minutes; then unmold it on a dish and cover with a sabayon sauce (No. 3096), well flavored with Madeira, and serve more of this sauce in a sauce-boat.