Madrilian

Place in a vessel twelve raw egg-yolks and half a pound of sugar, diluting slowly with a pint of boiling milk that has just had a quarter of a vanilla stick infused therein for fifteen minutes; strain through a fine sieve. Butter some timbale molds (No. 3, Fig. 137) and fill them with the preparation; stand them in a sautoir with boiling water to reach to half their height and poach; when they are firm to the touch leave stand till cold, then unmold. Pound a quarter of a pound of sweet almonds and a few bitter ones, all freshly peeled; moisten slowly with a quart of milk and strain forcibly through a napkin; add ten ounces of sugar and a gill of kirsch, also a little vanilla syrup (No. 3165); strain, freeze, and when the ice has congealed mix in one Italian meringue egg-white (No. 140). Mold in cylindrical molds two and a half inches in diameter by two inches in height, placing the small timbale directly in the center; freeze for half an hour, then unmold and lay on lace paper; on top have a handsome brandied plum, and around this and the base set an even row of cherries cut in two.