1148 | Pineapple Pudding à la Richelieu.
—Boil in a saucepan two gills of milk, adding two ounces of fresh butter; let melt well. Have half a pound of flour and the spatula ready. Drop the flour in, and stir immediately with the spatula as briskly as possible for two minutes; remove from off the fire, add three egg yolks, and stir again vigorously for two minutes more, drop in three ounces of powdered sugar, continue stirring for one minute, then pour in a gill of cold milk, mixing well. Beat to a stiff froth the whites of the three eggs, and add them gradually to the preparation, mixing slowly for two minutes. Butter and sugar a mold holding three pints; put a layer of the preparation half an inch thick at the bottom, cover with two ounces of fine slices of stewed pineapple, then another layer of the preparation, again the same quantity of pineapple, and repeat twice more. Place the mold in a tin pan, fill it to half the height of the mold with warm water, and set it in the oven to steam for one hour. Remove, and with a towel turn it on a hot dessert-dish, and serve with a sauce-bowl of sauce au Kirsch (No. 1149).