1348. Nesselrode Pudding

Boil three dozen chestnuts in water, and when done, peel, pound, and rub them through a sieve ; put this pulp into a stewpan with eight yolks of eggs, a pint of cream, two sticks of vanilla, previously pounded, half a pint of pine-apple syrup, and a very little salt; stir these ingredients over a stove-fire until the eggs are sufficiently set in the custard, then rub the whole through a tammy, and put the cream into a basin. Cut four ounces of green citron, six ounces of pine-apple (previously simmered in the syrup above alluded to), and place these in a basin with six ounces of dried cherries, and four ounces of Smyrna raisins; to these add two wine-glasses of maraschino, and allow the fruit to steep for several hours. Place the chestnut cream in a freezing-pot immersed in rough ice, and freeze it in the usual manner; then add half a pint of whipped cream and the fruit. Mix the pudding, and continue working the freezing-pot for a few minutes longer; when the pudding is thoroughly set firm, put it into the mould, cover it down and immerse it in ice until it is required to be sent to table.

1349. Iced Pudding, A La Princess Alice

First, remove the skins from the kernels of about fifty green walnuts, then pound these with ten ounces of sugar, until the whole forms a kind of soft and pulpy paste; take this up into a basin, mix it with a pint of single cream, then pass it through a tammy into a puree, and let this be frozen in the usual manner.

While the above is in course of preparation, two dozen greengages must be boiled with twelve ounces of sugar and half a pint of water, until the fruit is dissolved, when the whole must be rubbed through a tammy or sieve : this should then be frozen, adding, if necessary, a little thin syrup. The pudding-mould must now be lined with the greengage ice, and the centre filled with the walnut-cream ice; then place the lid on the mould, and immerse the pudding in rough ice in the usual manner, until dishing-up time, when the pudding must be turned out on to its dish, garnished round with small almond gauffres filled with whipped cream, with a preserved cherry placed on the top of each, and served immediately.

1350. Mille-Feuilles Cake,* A La Chantilly

Give ten turns to one pound of puff paste (No. 1261), then divide it into two pieces, and roll them out to the thickness of the tenth part of an inch ; then, with a circular tin-cutter about five inches in diameter, stamp out eight or ten flats ; place these on baking-sheets, stamp out the centre part from each of the flats, leaving only a circular band about two inches wide ; shake some fine sugar over them, and bake them of a very light color, and when done, allow them to become cold. The flats must now be raised one upon another, with layers of some kind of preserve between each, and placed on a baking-sheet, in order that the cake may be entirely covered with a thin coating of whipped whites of eggs mixed with sugar; this must be smoothed over with the blade of a knife, and should be then ornamented with a paper cornet filled with some of the white of egg, as represented in the wood-cut: as soon as this is completed, shake some fine sugar over it, and dry it of a very light color in a slow oven, or else in the hot closet. When the decoration of the cake has been dried, it must be ornamented with bright red-currant and apple-jelly, placed tastefully about the design so as to give it more effect. On sending to table, fill the centre of the cake with whipped cream flavored with some kind of liqueur, garnish the dome of cream with strawberries, and 6erve.

The above may also be ornamented with spun sugar or with pistachios. The centre of these cakes may also be filled with a Macedoine of fruit in jelly, or with any of the various kinds of creams; the latter should be whipped on the ice, until nearly set.

* Or "thousand-leaved" cake, so called from the lightness of the puff-paste with which it is made.