Pudding a la Parieienne.
  Having minced a clove of the best vanilla, pound it
with a quarter of a pound of sugar and rub it through a
sieve ; shred three-quarters of a pound of veal suet, and
half the quantity of beef marrow, and put these, with six
ounces of rice-flour, into a saucepan, adding to them seven
yolks and two whole eggs, half a glass of cream, half a
glass of maraschino, a pinch of salt, the quarter of a nut-
meg grated, two ounces of whole pistachios, four ounces of
sweet macaroons bruised, the sugared vanilla, thirty pre-
served cherries, well drained, and each cut in half, and
half a dozen apples, chopped small ; mix these ingredients
together well, and then put them into a well-buttered
cloth ; tie it up, fasten a weight of ten pounds to the
centre of the pudding, to prevent its falling to one side, and
put it into a large saucepan filled with boiling hot water ;
set on the fire, and keep constantly boiling for four hours ;.
then take it out, dip it an instant in cold water, remove
the cloth, and with a very sharp knife remove all the
outside of the pudding ; strew powdered sugar over, and
having cut two ounces of pistachios each into six slices,
fix them in like the quills of a hedge-hog. Serve as quickly
as possible.

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