Saxony Pudding—Souffled

Sift half a pound of flour into a saucepan and dissolve it with half a pint of boiling milk, into which has been infused half a vanilla bean; mix with this four ounces of butter and four ounces of sugar; set the saucepan on the fire and stir the mixture with a spatula until it detaches from the saucepan. Then remove it from the fire and beat in four ounces of butter and four ounces of vanilla sugar; continue to stir until it attains body, and let it lose its greatest heat, then add at once ten egg-yolks, four ounces of candied fruits cut in quarter-inch dice, and six stiffly beaten egg-whites; pour this preparation into a dome-shaped mold with a tube in the center, and cook it in a bain-marie in a slack oven for forty-five minutes. As soon as done unmold the pudding on a dish, cover it over with a little apricot marmalade (No. 3675), and serve with a separate apricot sauce with noyau (No. 3100).