When about to serve it, cover the omelet with a veil of
spun sugar.
2473—SURPRISE OMELET “A L’°ISLANDAISE”
Make the cushion of Gézozse round instead of oval; set it
on a round dish, and garnish it with some sort of ice, which
- should be shaped like a truncated cone. Cover with meringue;
set a small case on the top, made from meringue, as explained
under No. 2471, but round instead of oval; conceal all but its
inside with meringue, decorating the omelet in so doing, and set
to brown quickly.
When about to serve, pour a glassful of heated rum into the
meringue case and set it alight.
2474—SYLPHS’ OMELET
Dip a freshiy-cooked savarin into a syrup of maraschino, and
stick it on a base of dry paste exactly equal in size.
ENTREMETS 729
In the centre of the savarin set a cushion of Génotse
sufficiently thick to reach half-way up the former.
At the last moment, turn out upon this cushion an iced
strawberry mousse, made in an iced madelezne-mould, the diameter
of which should be that of the bore of the savarin. Cover the
mousse with a coat of Italian meringue with kirsch, shaping it like
a cone of which the base rests upon the top of the savarin.
By means of a piping-bag, fitted with a small pipe, quickly
decorate the cone, as also the savarin, with the same meringue ;
colour it in the oven, and serve it instantly.
2475—VARIOUS SURPRISE OMELETS
With the generic example given this kind of omelets may be
indefinitely varied by changing the ice preparation inside.
The superficial appearance remains the same, but every change
in the inside garnish should be made known in the title of the dish.
PANNEQUETS.
2476—PANNEQUETS WITH JAM
Prepare some very thin pancakes ; coat them with some kind of
jam✪ Pannequets with Jam, roll them up, trim them aslant at either end, and cut them
into two lozenges.
Place these lozenges on a tray, sprinkle them with icing
sugar, set them to glaze in a fierce oven, and dish them on a
napkin. §
2477—PANNEQUETS A LA CREME
Coat the pancakes with frangipan cream, and sprinkle the
latter with crushed macaroons. For the rest of the procedure
follow No. 2476. eee
2478—PANNEQUETS MERINGUES
Coat the pancakes with Italian meringue, flavoured with kirsch
and maraschino; roll them up, cut them into lozenges as above,
and set them on atray. Decorate them by means of the piping-
bag with the same meringue; sprinkle them with icing sugar, and
set them to colour quickly in the oven.
2479—PUDDINGS
English puddings are almost innumerable; but many of them
lie more within the pastrycook’s than the cook’s province, and their
enumeration here could not serve a very useful purpose. The name
Pudding is, moreover, applied to a whole host of preparations which
are really nothing more than custards—as, for example, “custard
pudding.” Ifboth of the foregoing kinds of puddings be passed over,
puddings proper which belong to hot sweets may be divided
into eight classes, of which I shall first give the generic recipes, from
730 GUIDE TO MODERN COOKERY
which all pudding entremets given hereafter are derived. The
eight classes are :—
(1) Puddings with cream.
(2) Fruit puddings.
(3) English fruit puddings.
(4) Plum puddings.
(5) French and German bread puddings.
(6) English and French paste puddings.
(7) Rice puddings.
(8) Souffléd puddings.
Puddings allow of various accompanying sauces, which will be
given in each recipe. The majority of English puddings may be
accompanied by stewed fruit, Melba sauce, or whipped cream “a la
Chantilly.”
PUDDINGS WITH CREAM.
_2480—ALMOND PUDDING
Make a preparation for souffiéd pudding (No. 2505), moistened
with almond milk. Pour it into copiously-buttered moulds,
sprinkled inside with splintered and grilled almonds.
Set to poach in the dazu-marie. As an accompaniment serve a
sabayon prepared with white wine and flavoured with oxgeat.
2481—ENGLISH ALMOND PUDDING ✪ Almond Pudding
Page 417 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When about to serve it, cover the omelet with a veil of spun sugar. 2473—SURPRISE OMELET “A L’°ISLANDAISE”
Make the cushion of Génoise round instead of oval; set it on a round dish, and garnish it with some sort of ice, which - should be shaped like a truncated cone. Cover with meringue; set a small case on the top, made from meringue, as explained under No. 2471, but round instead of oval; conceal all but its inside with meringue, decorating the omelet in so doing, and set to brown quickly.
When about to serve, pour a glassful of heated rum into the meringue case and set it alight.
2474—SYLPHS’ OMELET
Dip a freshiy-cooked savarin into a syrup of maraschino, and stick it on a base of dry paste exactly equal in size.
In the centre of the savarin set a cushion of Génotse sufficiently thick to reach half-way up the former.
At the last moment, turn out upon this cushion an iced strawberry mousse, made in an iced madeleine-mould, the diameter of which should be that of the bore of the savarin. Cover the mousse with a coat of Italian meringue with kirsch, shaping it like a cone of which the base rests upon the top of the savarin.
By means of a piping-bag, fitted with a small pipe, quickly decorate the cone, as also the savarin, with the same meringue ; colour it in the oven, and serve it instantly.
2475—VARIOUS SURPRISE OMELETS
With the generic example given this kind of omelets may be indefinitely varied by changing the ice preparation inside.
The superficial appearance remains the same, but every change
in the inside garnish should be made known in the title of the dish.
PANNEQUETS.
2476—PANNEQUETS WITH JAM
Prepare some very thin pancakes ; coat them with some kind of jam, roll them up, trim them aslant at either end, and cut them into two lozenges.
Place these lozenges on a tray, sprinkle them with icing sugar, set them to glaze in a fierce oven, and dish them on a napkin. §
2477—PANNEQUETS A LA CREME
Coat the pancakes with frangipan cream, and sprinkle the latter with crushed macaroons. For the rest of the procedure follow No. 2476. eee
2478—PANNEQUETS MERINGUES
Coat the pancakes with Italian meringue, flavoured with kirsch and maraschino; roll them up, cut them into lozenges as above, and set them on atray. Decorate them by means of the pipingbag with the same meringue; sprinkle them with icing sugar, and set them to colour quickly in the oven.
2479—PUDDINGS
English puddings are almost innumerable; but many of them lie more within the pastrycook’s than the cook’s province, and their enumeration here could not serve a very useful purpose. The name Pudding is, moreover, applied to a whole host of preparations which are really nothing more than custards—as, for example, “custard pudding.” Ifboth of the foregoing kinds of puddings be passed over, puddings proper which belong to hot sweets may be divided into eight classes, of which I shall first give the generic recipes, from
which all pudding entremets given hereafter are derived. The eight classes are :—
(1) Puddings with cream.
(2) Fruit puddings.
(3) English fruit puddings.
(4) Plum puddings.
(5) French and German bread puddings.
(6) English and French paste puddings.
(7) Rice puddings.
(8) Souffléd puddings.
Puddings allow of various accompanying sauces, which will be given in each recipe. The majority of English puddings may be accompanied by stewed fruit, Melba sauce, or whipped cream “a la Chantilly.”
PUDDINGS WITH CREAM. _2480—ALMOND PUDDING
Make a preparation for souffiéd pudding (No. 2505), moistened with almond milk. Pour it into copiously-buttered moulds, sprinkled inside with splintered and grilled almonds.
Set to poach in the dazu-marie. As an accompaniment serve a sabayon prepared with white wine and flavoured with oxgeat.
2481—ENGLISH ALMOND PUDDING
Records on this page
Pannequets with JamAlmond PuddingEnglish Almond Pudding