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Imperial Pudding


Place a cream form into cracked ice and pour in some white wine jelly colored to a delicate pink with cochineal; when the jelly is firm decorate the bottom with preserved pineapple cut into the shape of dice and blanched almonds cut into strips; pour over a few spoonfuls jelly and let it remain till firm; place a saucepan with 1 pint cream, the yolks of 6 eggs and 5 tablespoonfuls sugar over the fire and stir until nearly boiling; when cold add 1 1/2 ounces dissolved gelatine and 1/2 pint best arrac; soak 1 dozen vanilla wafers and the same quantity of macaroons in sugar syrup mixed with champagne and arrac for 10 minutes; stir the cream on ice until it begins to thicken; then add 1 pint whipped cream and lastly 1/2 pint champagne; fill the cream in alternate layers with wafers and macaroons in the form; let the pudding remain for 2 hours on ice; pour into tartlet forms some orange jelly with small dice of pineapple; in serving dip the form into hot water and turn the pudding onto a round dish; also turn out the jelly from the small moulds and lay them around the dish.


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Desserts and Salads (1920).

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