(3095). Cabinet Pudding A La Royale (Pouding Cabinet A La Royale)

Butter a square, hinged mold and fill it three-quarters full with Savarin paste (No. 148); leave it to rise in a mild temperature and when it reaches to a quarter of an inch from the top close the cover and bake in a slack oven. As soon as it is done unmold and leave set till the following day. Butter and sugar a cylindrical timbale mold. Cut up the stale Savarin cake in quarter-inch thick slices and cover one side with apricot marmalade (No. 3675); cut some of these into inch-wide bands the same height as the mold and fasten them on their uncovered side all around the inside of the mold, having them standing upright and overlapping each other; cut the remainder of the slices into dice and use them to fill up the mold in alternate layers with candied fruits also cut dice-shaped and macaroons. Put in a vessel twelve egg-yolks, two whole eggs, six ounces of sugar and two ounces of orange sugar; beat the whole together and dilute with a pint of milk and a pint of cream; pass it through a wire sieve.

Pour this preparation slowly into the mold until well tilled, then leave it to soak for several minutes; lay the mold in a saucepan with water reaching to half its height and cook it in a slack oven for an hour and a quarter; take it from the oven and let stand for a few moments, then unmold it on a dish and cover over with apricot marmalade. Serve with a sauce-boat of Sabayon with Marsala sauce (No. 3096).

(3096). Cabinet Pudding With Sabayon (Pouding Cabinet Au Sabayon)

Prepare a Genoese cake mixture the same as for No. 3239; pour and spread it on a baking sheet, covered with buttered paper, in a layer half an inch thick, and bake it in a slow oven: when done, remove and invert it on a grate, lift off the paper and let get cold. Wash three-quarters of a pound of candied fruits in hot water, such as pears, apricots, plums, orange peel and cherries: cut them up into quarter-inch dice, and lay them in a vessel; mix with a few crushed macaroons, and pour a few spoonfuls of rum over the whole. Butter and sugar a plain cylindrical mold (Fig. 150), place in its bottom thin slices of the Genoese cake, overlapping each other, and scatter on top a part of the fruits and macaroons; on these lay more slices of cake, then more fruit, proceeding the same as before, and continue the operation until the mold is full. Break ten egg-yolks into a vessel, beat in four ounces of sugar, and add the grated peel of one lemon; mix with a whisk, and dilute this preparation with a quart of cream, then run the whole through a fine sieve. Pour it over the pudding, filling it well, and let it soak thoroughly for several minutes, then place it in a bain-marie and when the water has reached boiling point push it into a slack oven to cook for one hour.

Un-mold the pudding on a dish, cover it with Madeira Sabayon sauce, and serve more of it separately.

For the Sabayon, put half a pound of sugar and eight egg-yolks in a bain-marie, set it on the fire, and whip the preparation until it becomes frothy, then add half a pint of Madeira or other wine, and continue to whip until the sauce is very light and begins to thicken, then remove it at once from the bain-marie, and serve.