(Recipe #23, page 157)
Ingredients: 1¼ pounds of stale white bread, crusts removed, a scant quart of fresh cream or milk, ¼ pound of butter, 5 ounces of finely ground almonds, 5 ounces of sieved sugar, 10 eggs, an a bit vanilla finely ground with sugar.
Soak the bread in the cold cream and grate it finely. Cream the butter, gradually add the egg yolks, almonds, sugar, and vanilla; stir the dough for ¼ hour and then mix in the stiffly beaten egg whites.
Boil the pudding for 2–2½ hours and serve mousseline sauce.
Translated by David Green.