Shell, blanch and pound the almonds. Cut the fruit into tiny
pieces. Put the sugar and water in a saucepan, stir until the sugar is
dissolved, wipe down the sides of the pan, and boil without stirring until
the syrup forms a soft ball when dropped into ice water. Beat the yolks of
the eggs until very light, add them to the boiling syrup, and stir over
the fire until the mixture again boils; take it from the fire, and with an
ordinary egg beater, whisk the mixture until it is cold and thick as sponge
cake batter. Add the fruit, the chestnuts, almond paste, a teaspoonful of
vanilla and, if you use it, four tablespoonfuls of sherry. Turn the mixture
into the freezer, and, when it is frozen, stir in the cream whipped to a
stiff froth. The mixture may now be repacked in the can, or it may be put
into small molds or one large mold, and repacked for ripening.
If packed in a large mold, this will serve fifteen persons; in the small
molds or paper cases, it will serve eighteen persons.
NESSELRODE PUDDING, AMERICANA
1 small bottle, or sixteen preserved marrons
1 quart of cream
4 ounces of sugar
4 tablespoonfuls of sherry
1 tablespoonful of vanilla
Yolks of six eggs
Put half the cream in a double boiler over the fire; when hot, add the eggs
and sugar beaten until light. Cook a minute, and cool.
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