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Classic
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page 201
BIRD'S NEST PUDDING
Take half a package of gelatine, using a little more than half the quantity of
water given in the recipe for making jelly; in all other respects use the same
proportions. When ready to strain put it into a large oval dish (a meat dish is
nice); fill it nearly to the edge; then set it away to harden. Take some
egg-shells that you have broken just the end off in getting out the egg; make a
blanc-mange of corn starch; flavor it with vanilla, and sweeten; put this into
the shells before it cools and hardens at all; set the eggs on end in a
vegetable-dish so that they will stand top up, being careful not to let the
blanc-mange run out. Cut some very thin yellow parings off the lemon rind, stew
them in a little sugar and water; when cold lay each piece separately in a
circle on the jelly, making two or three nests. Break open the egg-shells, take
out the blanc-mange, and lay it in groups like eggs inside the nest. This makes
a very pretty dish, and is very good. Ivy sprays or myrtle wound around the edge
of the dish improves the appearance.
BIRD'S NEST PUDDING
Peel and core six mellow apples; line a pudding dish with pastry; lay the apples
in the bottom of the dish, and stick long narrow strips of citron around them.
Stir to a cream a pint of powdered sugar, and half a pint of butter. Beat
separately the yolks and whites of eight eggs; mix them with the butter and
sugar, season with nutmeg, place it on the fire, and stir until it is hot; then
pour it over the apples, and bake immediately. It can be eaten warm or cold. Do
not allow
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