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Nesselrode Pudding 2




Rum Cream Sauce


  1. Pudding: Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.
  2. Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved.
  3. Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream.
  4. Put into a greased 8-inch melon mold and chill several hours.
  5. The angelica, sliced thin, may be saved to decorate the mold.
  6. Serve with Rum Cream Sauce.
  7. Rum Cream Sauce: Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.


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