Fleury Pudding

Mix in a vessel one quart of apricot pulp, ten ounces of sugar, one gill of almond milk (No. 4) and half a gill of kirsch; bring it to twenty-two degrees of the saccharometer, then strain through a sieve and freeze; mix in half as much whipped cream. Have a two-quart pudding mold packed in ice; coat the inside with strawberry ice cream (No. 3451), and fill it in layers composed of the above prepared cream; between each layer arrange a macedoine of fresh fruits macerated in kirsch and some biscuits soaked in maraschino; let the last layer be ice cream; pack and freeze for one hour and a half; unmold and serve with a separate sauce made of strawberry ice cream, mixing into it a little kirsch and whipped cream.