2922—Pudding Miramar

Garnish an iced, Madeleine-mould with lady’s-finger biscuits, saturated with Chartreuse, and alternate them with thin slices of fresh pine-apple, saturated in Kirsch, and pipped sections of tangerine, skinned raw.

Fill up the mould with a Bombe-preparation of pomegranate juice, flavoured with Kirsch; close the mould, keep it in ice for two hours, and turn out the pudding on a napkin when about to serve.

Serve an iced, vanilla syrup separately.