1164 | Cabinet Pudding à la Sadi-Carnot.
—Butter and sugar a pudding-mold of the capacity of three pints. Have ready four ounces of Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three ounces of currants, as for No. 1080, three ounces of finely chopped candied citron, and three ounces of candied cherries, cut in two. Mix well together, then with four ounces of the fruit cover the bottom of the mold, put on top a layer of biscuits à la cuillère (No. 1231), or slices of sponge cake, four more ounces of fruit, another layer of cake, and repeat twice more, and the mold will then be full. Put into a vessel a pint and a half of cold milk, six ounces of powdered sugar, three raw, fresh eggs, and a teaspoonful of lemon essence, and with a pastry-whip beat well for two minutes. Strain into another vessel, then pour it slowly and carefully over the cake in the mold, so that it will be thoroughly impregnated. Lay the mold in a square tin pan, filling it to half its height with hot water, then place in a moderate oven for one hour. Remove it from the pan, lay a dessert-dish over the mold, unmold, and decorate the top with fanciful designs of red-currant jelly (No. 1326); serve it hot with a sauce-bowlful of the following sauce (No. 1165).