Cold Cabinet Pudding 1/4 box gelatine or

1/3 cup sugar 1 tablespoon granulated gelatine

1/8 teaspoon salt

1/4 cup cold water

1 teaspoon vanilla 2 cups scalded milk

1 tablespoon brandy Yolks 3 eggs

5 lady fingers 6 macaroons

Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers

(first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I and candied cherries.

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