Almond pudding, served cold and warm

(Recipe #22, page 157)

Ingredients: 5 ounces of butter [10 TBS], 10 egg yolks, 7 ounces of sugar [1 cup], the juice and grated rind of a lemon, ½ pound of almond finely ground or (better) grated with a bit of water (see section I, no. 34), and ¾ pound of stale fine white bread.

Remove the crust from the bread, soak it in milk, and squeeze it dry. Cream the butter and add the other ingredients in the order listed. After stirring the dough thoroughly, gently mix the beaten egg whites into it and set the pudding on the heat at once. Boil it for 2 hours and serve with mousseline sauce or fruit juice.

Serves 12.

Translated by David Green.


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