Boissy Pudding

Dilute four ounces of corn starch in a bowl with three gills of cold milk; on this pour a quart of boiling milk sweetened with six ounces of sugar; turn the whole into a saucepan and set it on the fire to stir until well thickened; take it off and incorporate into it quickly one gill of kirsch, the grated peel of a lemon, a salpicon of preserved fruits cut in dice, such as pears, pineapple, green almonds, and cherries cut in two, besides a few seeded Malaga raisins and six stiffly beaten fresh egg-whites. As soon as the preparation is sufficiently mixed pour it into a plain timbale mold oiled over with sweet almond oil, and leave it to harden in the ice-box for an hour and a half. When prepared to serve invert the pudding on a cold dish; cover with raspberry sauce (No. 3217), serving more of it apart.