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Custard Pudding

Crack two fresh eggs in a bowl, add the yolks of three more, three ounces of sugar, half teaspoon vanilla essence, the juice of half a sound lemon, a pint and a half milk, two gills cream and sharply mix with a whisk until well thickened. Lightly butter a quart pudding mould, strew an ounce of finely shredded cocoanut on the bottom and sides of the mould, set the mould on the ice and let stand till thoroughly cold, then strain the preparation through a cheesecloth into it. Place the mould in a saucepan, pour hot water in the pan up to half the height of the mould, set in the oven for forty-five minutes, remove, unmould on a large dish, pour a Sabayon sauce over and serve either hot or cold.

Tuesday, Second Week of September