Pudding (Jenny Lind)

Instructions

1. Put the juice and grated peel of the lemon into an enamelled saucepan and place it over the fire or stove.
2. Stir in the well-beaten yolks of four eggs and keep over the fire till nearly boiling.
3. Have ready the whites of four eggs, well whisked, and stir them into the yolks, adding half the breakfast-cup of wine.
4. Put 4 sponge biscuits into a dish and pour over them the other half-cup of wine.
5. When soaked, lay over them some preserve, and pour the custard made from the yolks of the eggs and lemon over them.
6. Whip 1 pint of cream and pile it on the top. Ornament with harlequin comfits. Very good.