Castellane Pudding

Prepare a fine puree of chestnuts, the same as for bavarois with chestnuts (No. 3136); also prepare an English vanilla cream (No. 42), with eight egg-yolks, a quart of milk, four ounces of sugar and half a split vanilla bean. As soon as the cream is done stir into it the puree of chestnuts, also two ounces of dissolved gelatine; pass the whole through a fine wire sieve into a vessel and place it on the ice to get cold, working it well until it begins to stiffen. Prepare a salpicon of chestnuts and candied pineapple cut in three-sixteenths inch dice, cherries (demi-sucre) cut in four, and macaroons also cut in four; pour a little maraschino over. Incrust a timbale mold on ice, pour into it a layer of the preparation, then the fruits and continue to alternate until the mold is full. Just when ready to serve dip the mold quickly into hot water and invert the pudding on a cold dish and pour over a syrup made of chestnuts with vanilla flavoring, into which has been added a few chestnuts cut in dice. Serve some of this syrup apart.