Tyrolean Pudding

Soften five ounces of beef marrow, run it through a sieve into a vessel and beat it up to a cream, adding five egg-yolks and five whole eggs, one at a time. As this becomes frothy put into it six ounces of apricot marmalade (No. 3675), six ounces of grated chocolate, six ounces of lady finger crumbs soaked in a gill and three-quarters of double cream, three ounces of Smyrna raisins well cleansed and washed in hot water, and lastly beat in six very stiff egg-whites. Butter and sugar a dome-shaped mold with a cylindrical center, fill it with the preparation and place it in a bain-marie in a saucepan; bring the water to a boil, then push it into a slack oven to cook for forty to forty-five minutes; take it from the oven and let stand for a few moments before unmolding on a dish; cover over with chocolate sauce and serve more of the same separately.

Chocolate Sauce.-Dilute two ounces of chocolate with two gills of water and a gill of vanilla syrup; let boil, then strain through a fine strainer and add one gill of rich cream.