*  Exported from  MasterCook Mac  *
                   Ruth Epstein’s Nesselrode Pudding/Pie
 Recipe By     : from: New York Cookbook, by M. O'Neill 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : *Haven't tried it yet            Holidays
                 Pies & Pastry                    Puddings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      T             unflavored gelatin (1 envelope)
    3      T             dark rum
    1      T             cold water
    1                    & 1/2 c heavy (whipping) cream
      1/2  c             milk
    1      pinch         salt
      1/4  c             plus 2 T sugar
    2                    eggs -- separated
    2      c             Nesselrode -- drained (recipe preceeds)
    1                    baked 9 pie shell
    1      oz            grated semisweet chocolate for garnish
     In a small bowl, dissolve the gelatin in the rum and cold water; set
 aside to soften.  In a saucepan, scald the cream and milk.  Remove from
 heat & set aside to cool slightly. 
     In the top of a double boiler, off the heat, whisk together the salt, 2
 T of the sugar, and the egg yolks.  In a steady stream, add the milk and
 cream to the mixture, stirring constantly.  Set the top of the double
 boiler over simmering water and cook, stirring constantly, until the
 mixture is thick, 10 min.  Do not oil.  Remove from heat and stir in
 gelatin mixture.  Set aside. 
      In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff
 peaks form.  Fold Nesselrode into the egg whites, then fold the mixture
 into the reserved gelatin mixture.  Cover and refrigerate for 5 min. 
      Turn mixture into pie shell or spoon into 8 parfait glasses.  Chill
 until firm.  Garnish w/chocolate shavings. 
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 Per serving (excluding unknown items): 394 Calories; 13g Fat (57% calories from
fat); 15g Protein; 7g Carbohydrate; 378mg Cholesterol; 309mg Sodium