2504—Saxon Pudding

Work four oz. of butter to a pomade in a basin. Add four oz. of powdered sugar and four oz. of sifted flour, and dilute with two-thirds pint of boiled milk.

Boil this preparation, stirring it the while; and dry it over a fierce fire as in the case of a panada for a “No. 2373, Ordinary Pâte à Choux.”

Take off the fire; thicken with five egg-yolks; and then carefully mix with it the five whites beaten to a stiff froth. Pour into well-buttered moulds, and poach in a bain-marie.

As an accompaniment serve an English custard or a Sabayon, flavoured according to fancy.