Pudding a la Parisienne

Ingredients

• a clove of the best vanilla
• a quarter of a pound of sugar
• three-quarters of a pound of veal suet
• half the quantity of beef marrow
• six ounces of rice-flour
• seven yolks
• two whole eggs
• half a glass of cream
• half a glass of maraschino
• a pinch of salt
• the quarter of a nutmeg grated
• two ounces of whole pistachios
• four ounces of sweet macaroons
• thirty preserved cherries
• half a dozen apples

Method

1. 1

   Mix these ingredients together well, put them into a well-buttered cloth, tie it up, fasten a weight of ten pounds to the centre of the pudding, and put it into a large saucepan filled with boiling hot water.

2. 2

   Keep constantly boiling for four hours, then take it out, dip it in cold water, remove the cloth, and with a very sharp knife remove all the outside of the pudding.

3. 3

   Strew powdered sugar over, and having cut two ounces of pistachios each into six slices, fix them in like the quills of a hedge-hog.

4. 4

   Serve as quickly as possible.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 229. The excerpt below is the record exactly as published.

Pudding a la Parisieuue. Having minced a clove of the best vanilla, pound it with a quarter of a pound of sugar and rub it through a sieve; shred three-quarters of a pound of veal suet, and half the quantity of beef marrow, and put these, with six ounces of rice-Hour, into a saucepan, adding to them seven yolks and two whole eggs, half a glass of cream, half a glass of maraschino, a pinch of salt, the quarter of a nut- meg grated, two ounces of whole pistachios, four ounces of sweet macaroons bruised, the sugared vanilla, thirty jDre- served cherries, well drained, and each cut in half, and half a dozen apples

Cook this with the app: pantry check, scaling, and the assistant.