1392. PUDDING, A LA FRANCAISE.
TAKE the following ingredients:—Twelve ounces of chopped mar-
rons, eight ounces of flour, eight ounces of apricot-jam, four ounces of
chopped apples, six ounces of dried cherries, six ounces of candied
orange-peel and citron, four ounces of sugar, little grated nutmeg,
six cloves (pounded), a tea-spoonful of cinnamon-powder, the zest of
the rind of two oranges on sugar, five whole eggs, a glass of brandy,
a little salt, and about half a pint of cream.
Put the above ingredients into a large basin, and mix them well
together; spread a mould with butter, shake a little flour about the
inside, fill it with the pudding, and after tying it up in a cloth, boil it
for about four hours; and when done, dish it up with a German custard-
sauce, made as follows:—
Put four yolks of eggs into a bain-marie or stewpan, together with
two ounces of pounded sugar, a glass of sherry, some orange or lemon
peel rubbed on loaf sugar, and a very little salt. Whisk this sharply
over a very slow fire, until it assumes the appearance of a light frothy
custard.