Lafayette Pudding

Prepare a little meringue preparation (No. 140) with six egg-whites; divide it in two and flavor one of them with orange, having it slightly colored with a little carmine, and the other flavored with vanilla. Distribute these two preparations into small parts the size of a pigeon's egg, and poach them in milk the same as snow eggs (No. 3163); drain them at once on a cloth. Have a cupola-shaped mold incrusted in ice, pour into the bottom an English cream (No. 42) flavored with rum and mixed with a little gelatine, adding to it a few spoonfuls of whipped cream; let it get hard, then dress on it a layer of the poached eggs, alternating the two colors, and strew over some shredded pistachios; pour another layer of cream on top, then more eggs and pistachios; and so on until the mold is entirely full. Let the pudding harden in the ice-box for two hours; serve with a bowl of sweetened strawberry pulp flavored with maraschino.