Renaissance Pudding

Put ten egg-yolks into a vessel, beat them well with half a pound of sugar, and dilute with a quart of boiling milk, into which a split vanilla bean has been infused; stir well, and thicken on the fire. As soon as the preparation is done remove from the range, suppress the vanilla, and add three gelatine leaves softened in cold water; beat it from time to time until the gelatine is entirely dissolved, and then pass the preparation through a fine strainer into a vessel and leave to cool slightly. Have prepared a preserved fruit macedoine cut in small dice, such as apricots, pears, plums, pineapple and cherries (demi-sucre), and pour some maraschino over. Also prepare a few chestnuts cut in quarters, and steep them in maraschino. Put a timbale mold on chopped ice, place in it a layer of the preparation and leave it to set. Then scatter the fruits and chestnuts on it; also some lady fingers soaked in maraschino; over these pour another layer of the preparation, and continue in this manner until the mold is full. Leave it on ice for an hour and a half, and just when ready to serve dip it hastily in hot water, and invert the pudding on a cold dish; pour a cold English vanilla cream sauce (No. 42) over, serving some of it separately.