Sicilian Pudding

Cut six ounces of slightly roasted almonds lengthwise in four, and six ounces of citron and four ounces of orange peel cut the same size. Coat a two-quart pudding mold with pistachio ice cream (No. 3454); mix the almonds and fruits with chocolate ice cream (No. 3449), adding a little cinnamon and one Italian meringue egg-white (No. 140); fill with this, laying in the center a little orange jelly (No. 3668). Pack in salted ice, unmolding on a napkin an hour and a half later. The sauce should be made of whipped cream (No. 50), with chocolate ice cream and brandy stirred in; serve it apart.