Preparation:
- The composition for this is one pint of banana pulp, one pint of thirty-five degree syrup and a gill of lemon juice; bring this to twenty-two degrees test, then pass it through a sieve and freeze, incorporating two Italian meringue egg-whites.
- Coat a two-quart pudding mold with vanilla ice cream; on the bottom place a layer of the banana ice, on this some slices of banana macerated for one hour in maraschino, and bestrewn with finely powdered sugar, also some biscuits soaked in Curaçao, then another layer of banana ice, more sliced bananas and more biscuits, proceeding until the mold is thoroughly filled; freeze in salted ice for one hour and a half.
- Invert the pudding on a folded napkin and serve at the same time a sauce composed of whipped cream, vanilla ice cream and kirsch, the whole well mixed.
