fuls sugar
with 1 cup finely chopped sweet almonds and 10 bitter ones; put this
into a tin pan and roast in the oven to a light brown, stirring
often; place a saucepan with the yolks of 6 eggs, 1 cup sugar, 1
pint cream or milk and the roasted almonds over the fire and stir
constantly until nearly boiling; then strain through a sieve; when
cold add 2 tablespoonfuls caramel (see Boiling Sugar) and orange
blossom water; put this into an ice cream freezer and work till it
begins to thicken; then add 3/4 pint whipped cream, 1/2 cup finely
chopped pistachio nuts and 3 ounces finely powdered macaroons;
continue working the freezer till the cream is frozen hard; place a
cream form in ice and salt, pour some cherry syrup around the sides
and bottom, sprinkle with pistachio fillets and some preserved red
cherries; then fill in the cream with some of the cherries laid
between, put on the cover, paste a strip of buttered paper around
its edge and completely bury the form in ice and rock salt for 1
hour; when ready to serve lift from the ice, rinse off with cold
water, remove the paper, wipe the form dry and quickly dip it into
hot water; have ready a handsome dish with a folded napkin; turn the
pudding onto the dish, garnish with small fancy cakes and serve with
whipped cream flavored with vanilla or maraschino.

245. +Pudding Glace a la Metternich.+-- Pound 3 ounces blanched
almonds and 3 ounces blanched pistachio nuts to a paste; stir over
the fire the yolks of 6 eggs, 6 tablespoonfuls sugar, 1 pint cream
and a little vanilla till nearly boiling; add the almonds and
pistachio paste and set aside to cool; then strain through a sieve;
soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange
peel and a little finely cut preserved apricots in maraschino and
cut a small sponge cake into slices; 4 hours before serving place a
high form into cracked ice and salt, put in a layer of cream and
over this some fruit and cake; continue with cream, fruit and cake
alternately till all is used; cover the form, paste a piece of
buttered paper around the edge of cover and completely bury in
plenty of cracked ice and salt; when ready to serve rinse the form
off with cold water, remove the paper, quickly dip the form into hot
water, turn the pudding onto a dish and garnish with fruit and fancy
cake; serve with pistachio sauce made as follows:--Stir the yolks of
4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the
fire ti