Pudding with Almonds-Light

Dissolve ten ounces of fine wheat and rice flour (half of each) in one and a half pints of almond milk (No. 4). Strain this liquid into a saucepan and add to it salt, half a pound of sugar and three ounces of butter. Cook the preparation, avoid all lumps and do not cease to stir until it detaches from the saucepan, then take it off and pour it into a vessel; incorporate with it slowly twelve egg-yolks, beating them in vigorously, and then add five ounces more butter, four ounces of finely pounded almonds, the peel of an orange, and finally nine well-beaten egg-whites. Butter some dome-shaped pudding molds, having them wider than their height, cover the interior sides with small flat round pieces of lady fingers cut out with a cutter and fill the hollow space three-quarters full with the preparation; poach the puddings for fifty minutes in a bain-marie with the vessel covered, and before removing push them into a slack oven to dry the tops. Take them out and unmold five minutes after on a hot dish; cover them lightly with an apricot sauce made with rum (No. 3001), and in each pudding insert a small hatelet composed of three graduated rounds of candied pineapple. Serve separately an apricot sauce mingled with almond milk, the same as for Plumery pudding (No. 3104). This quantity is sufficient for ten persons.