2920—Pudding de Castries

No. 916, Another Method of Preparing Aspics de Filets de Soles a Bombe mould with a thin layer of vanilla ice-cream, and fill it with two Bombe-preparations, spread in somewhat thick, alternate layers. One of the preparations should be of vanilla, on each thickness of which a layer of lady’s-finger biscuits, cut into dice and sprinkled with Anisette, should be spread; and the other preparation should be of tangerine.

Between the layers, sprinkle a few pinches of grated chocolate, and fill up the mould with a thickness of vanilla ice-cream.

Thoroughly close the utensil; pack it for about two or three hours. Turn it out on a folded napkin; sprinkle thereon a few red, crushed No. 2352, Pralin; and serve an iced tangerine syrup separately.