1393. PUDDING, A LA VIENNOISE.
INGREDIENTS required:—Twelve ounces of brioche, or crumb of
bread cut up into small dice, two glasses of Madeira, the rind of two
lemons, two ounces of sweet and half an ounce of bitter almonds
pounded, six ounces of sultana raisins, a burnt-sugar custard made
with eight yolks of eggs, a pint of cream, two ounces of burnt-sugar,
and sweetened with six ounces of loaf-sugar.
Put the brioche, almonds, rind of lemon (rubbed on sugar), and the
sultana into a large basin; pour the Madeira to this, and when it
has been absorbed by the brioche, &c., pour as much of the burnt-sugar
custard on it as will suffice to complete the quantity required to fill
the mould. Then spread the inside of the mould with butter, decorate
it with candied orange-peel, and fill it with the above preparation.
This pudding must be steamed for about an hour and a half, and when
done, turned out on its dish, some custard or arrow-root-sauce poured
over it, and sent to table.