2663—Pudding à la Nesselrode

To an English custard, prepared after No. 2397, Crème Anglaise, add eight oz. of a smooth, chestnut purée, and four oz. of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice; these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira.

Add some Maraschino-flavoured, whipped cream to the preparation; apportioning it as for a Bavarois.

Garnish the bottom and sides of a Charlotte mould with white paper; pour the preparation into the mould; completely close the latter, sealing the lid down with a thread of butter, and surround the utensil with plenty of salted ice. When about to serve, turn out on a napkin; remove the paper, and surround the base of the pudding with a crown of fine, candied chestnuts, or balls of chocolate-iced, candied chestnut purée.

N.B.—The English custard may be packed in the freezer, mixed with whipped cream when it is almost congealed, and then placed in a mould.