Nesselrode Pudding with Candied Chestnuts

Have ready a chestnut ice cream (No. 3465); mix into it a quarter as much Italian meringue (No. 140), and flavor with maraschino. Coat a two-quart pudding mold with vanilla ice cream (No. 3458); at the bottom lay a bed of the chestnut ice cream, placing a few broken candied chestnuts here and there, then another layer of chestnut cream, and continue until the mold is perfectly full, finishing with the cream; force on the cover, and freeze for an hour and a half. Unmold and dress on a napkin. Serve separately a sauce made with vanilla ice cream (No. 3458), into which mix whipped cream and maraschino.