Plumery Pudding

Pound four ounces of raw beef marrow, pass it through a sieve and place it in a vessel; beat it up to a cream, adding five egg-yolks and two whole eggs, one at a time. When this preparation becomes creamy add to it four ounces of powdered almonds passed through a sieve, two ounces of cracker dust, three ounces of crushed macaroons, two ounces of bread-crumbs soaked in rum, two ounces of angelica and one ounce of orange peel, both washed in hot water and cut into quarter-inch squares. When all these ingredients have been properly mixed incorporate slowly into the whole four egg-whites beaten to a very stiff froth; pour this preparation into a cylindrical buttered and sugared mold and cook it in a bain-marie in a very slack oven. Just when prepared to serve unmold the pudding on a dish, cover it with apricot marmalade (No. 3675), and serve with a sauce-boat of apricot sauce prepared with almond milk.

Apricot Sauce with Almond Milk.—Have two gills of apricot pulp, four ounces of sugar and two gills of water placed in a saucepan; stand it on the fire and allow to cook for a few moments, then strain through a fine stramer and add one gill of almond milk (No. 4); return it to the saucepan and heat the sauce without boiling; just when prepared to serve add a tablespoonful of noyau liqueur.