Valois Pudding

Make a Neapolitan cake paste (No. 3250), and roll it out with a rolling pin to the thickness of an eighth of an inch; cut from this sixty rounds, each an inch in diameter; lay them on a baking sheet and cook in a brisk oven. Also have prepared at the same time a salpicon of preserved fruits composed of greengages, dates and pineapple, the whole cut in dice, and some cherries (demisucre). Prepare also an English cream (No. 42) with twelve egg-yolks, twelve ounces of sugar, a pint of cream and a pint of milk. As soon as finished add to it three gelatine leaves previously softened in cold water and stir the preparation until the gelatine is thoroughly dissolved. Then add to it six ounces of roasted hazel-nuts pounded with a gill of milk; pass the whole through a fine sieve into a tinned basin, and leave it on ice to cool partly. Incrust a timbale mold in chopped ice, pour on the bottom a layer of the preparation, leave it to set, and on it scatter the fruits; over this pour another layer of the cream, then on top arrange a bed of the round cakes, afterward more cream, and then more fruits, continuing the process until the mold is entirely full. Leave the pudding on ice for an hour and a half. Serve with a cold English vanilla cream sauce (No. 42).