Spanish Pudding

Put four ounces of clarified butter into a saucepan and heat it well, then add to it eight ounces of white bread-crumbs and let it cook until it becomes a fine golden color, while stirring it from time to time with a spatula; withdraw the saucepan from the fire and dilute the preparation with a gill of milk and a gill of cream and dry it for a few moments over the fire. Add to it the peel of one lemon, a pinch of salt, a tablespoonful of rum, three ounces of sugar and six egg-yolks; stir well and lastly mix in the well-beaten whites of six eggs. Butter and sugar a dome-shaped cylindrical mold, fill it up with the preparation and place it in a saucepan with boiling water to half its height; set the saucepan on the fire to have the liquid come to a boil, then withdraw it at once and push it into a slack oven so that the pudding can cook for forty-five minutes. When this is accomplished take it out and let it stand from five to six minutes; unmold on a dish and cover with an English cream vanilla sauce (No. 3004) with rum added; serve more of the sauce apart.