Pudding with Hazel-Nuts—Souffled

Dilute in a saucepan seven or eight spoonfuls of rice fecula with four to six gills of hazel-nut milk, prepared the same as almond milk (No. 4); add to it a grain of salt and a piece of butter; thicken the preparation over the fire, stirring it about with a spoon; after it attains the consistency of a souffle preparation remove and add to it a quarter of a pound of vanilla sugar (No. 3165) and a quarter of a pound of butter, then ten egg-yolks, one whole egg, two spoonfuls of whipped cream and four egg-whites beaten to a stiff froth. Butter a timbale mold, fill it with the preparation laid in alternate layers with slices of biscuit cut very thin, cover over with some apricot marmalade (No. 3675), and when the mold is full set it in a saucepan containing hot water to reach to half its height, then poach for three-quarters of an hour in a bain-marie. At last moment unmold it on a dish and cover with English cream with almonds and vanilla (No. 42), serving more of the sauce (No. 3004) separately.