Margaret Brown's French Cookery Book

ham, and mushrooms cut in small neat dice; set away to get firm by cooling; cut in neat pieces, dip in common butter, and fry in plenty of hot lard 5 minutes. No. 70. CABINET PUDDING A LA FRANCAISE. Take 1/2 pound of lady-fingers and scrape the crust off; then butter them; take a fluted pudding mould, buttering it well, stick the lady-fingers up all around it. One-fourth pound candied cherries, 1/4 pound citron, 1/4 pound raisins, with seeds picked out, 1/4 pound currants washed clean, 1/2 dozen macaroni. Take the scrapings and balance of lady-fingers, leaving out 8 for the top, and put all the fruit into these dry crumbs. Put all in the mould, with a layer of butter. Just before you put it on to boil take 5 whites and 7 yolks of 7 eggs, 1 quart of milk, make a custard, sweetened to taste. Pour it over the cake and fruit in the mould. Boil slowly 2-1/2 hours. Take a tumbler of Jamaica rum, 1 tumbler milk, 2 eggs, and make a sauce. Stir till it almost comes to a boil and serve hot. Take the 2 whites of eggs, left of the 7 eggs used previously, and beat them very light, and put on top of pudding when taken out of mould. Drop a few candied cherries on top. Serve hot. No. 71. FISH PUDDING. Three pounds of rock, boil it not quite done enough to serve; take it out; let it get cool; then take all the skin off; take the fish from the bones in fine pieces, not mashed up; 1/2 can of truffles; 1 can of mushrooms; peel the truffles; cut the largest size truffles and mushrooms into rose and star shapes with little cutters; take a 3-pint pudding mould fluted and grease it well, setting the shapes all around the mould; cut most of the mushrooms with a little parsley very fine and put with the fish; the truffles must be cut up and put in the sauce; 1/2 pint of milk, a full tablespoonful of flour, medium size tablespoonful of