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Classic
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page 115
the fire to boil together with a pint, gelatine, 3 beaten eggs and 1/4 of a pint
French wine, (bordeaux). When it has boiled let it cool. Beat sweet cream to a
hard froth and mix it in and place all in a mould on ice to freeze. When ready
to serve dip the mould quickly in hot water and dump the pudding on a platter;
garnish with orange slices boiled in sugar. Put a biscuit between each piece.
Warm lemon pudding.
Rub the rind from 4 lemons; squeeze out the juice on a piece of sugar. Fill a
pint bowl with half French wine and half water; add 20 yolks of eggs and sugar
to suit; put on stove and boil, beat and remove when it gets thick. Beat the
whites of the eggs well and mix them with the rest; place all in a silver pan,
sprinkle with sugar and put in oven to bake. It is done when it rises.
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Classic
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