Have ready prepared, and rather stale, a sponge-cake as directed (No.
1369), which cut into slices half an inch in thickness, and rather
smaller than the mould you intend making the pudding in, soak them well
with noyeau brandy, then lay some preserved dry cherries at the bottom
of the mould, with a few whole ratafias, lay one of the slices over,
then more cherries and ratafias, proceeding thus until the mould is
three parts full; then have ready a quart of the custard, as prepared
for crème au maresquin (No. 1251), omitting half the quantity of
isinglass, pour it lukewarm into your mould, which close hermetically
and bury in ice and salt, where let it remain at least two hours; when
ready to serve dip it in lukewarm water, and turn it out upon your dish;
you have made about half a pint of custard, which keep upon ice, pour
over the pudding when ready to serve, and sprinkle a few chopped
pistachios over.