Biscuit Pudding

Crumble one pound of very dry Savoy biscuit (No. 3231). Put twelve egg-yolks in a basin with six ounces of sugar; beat, add the crumbled biscuit and a quart of boiling milk; cook this on a slow fire without boiling, and when the preparation covers the spoon remove the basin from the fire, allow to cool, then strain through a sieve and freeze. Pack a two-quart pudding mold in salted ice; coat the inside with pistachio ice cream (No. 3454) and fill the center in alternate layers of the above ice, slices of biscuit soaked in maraschino, and a salpicon of fruits; continue until the mold is full, finishing the top with ice cream, then freeze for one hour for each quart. Unmold on a folded napkin and serve with a separate sauce made of vanilla ice cream beaten in a metal bowl, mixing in some rum and whipped cream.