Romanoff Pudding

Make a chestnut cream the same as described for chestnut ice cream (No. 3465), having the chestnuts cooked with sugar. After this is frozen incorporate half the same quantity of whipped cream (No. 50). Have a two-quart pudding mold (Fig. 633) packed in salted ice, coat the interior with uncooked orange ice cream and fill the center in separate layers; first the chestnut ice cream, then lady fingers soaked in kummel and walnuts well drained from their juice and cut lengthwise in four; have the top layer of the ice cream; cover the mold. Freeze one hour and a half, and turn it out on a napkin. Serve a separate sauce of vanilla ice cream (No. 3458) flavored with kirsch, beating it well with whipped cream.