(Recipe #12, pages 154 – 155)
(Serves 12–15.) Ingredients: ¾ pound of coarse semolina [about 2 cups], a good ¾ quart of milk, ¼ pound of butter, ¼ pound of sieved sugar [1/2 cup], 12 eggs, the grated peel of a lemon or 6 small finely ground bitter almonds.
Bring half the milk to a boil, stir the semolina into the rest, add that and half the butter to the boiling milk, and stir until the dough no longer sticks to the pot. Beat the egg whites to stiff peaks. Then cream the rest of the butter, constantly stirring add the egg yolks, almonds, sugar, and the somewhat cooled semolina, then gently stir in the beaten egg whites.
Boil the pudding 2½–3 hours and serve with a mousseline, rum, or claret sauce.
Translated by David Green.