2505—ALMOND SOUFFLED PUDDING
Make a preparation as for No. 2504, but use almond milk
instead of cow’s milk. Pour the preparation into buttered moulds,
sprinkled with splintered and grilled almonds, and poach in a dazn-
marie.
As an accompaniment serve a white-wine Sabayon flavoured
with orgeat.
2506—SOUFFLED PUDDING, DENISE
Finely pound four oz. of freshly-washed and peeled almonds,
and add thereto, from time to time, a few drops of fresh water.
When the almonds form a smooth paste, add the necessary quantity
of water to them to produce one pint of milk. Strain through
muslin and slightly twist the latter in order to express all the
contained liquid.
736 GUIDE TO MODERN COOKERY
With this almond milk, dilute three oz. of flour and three oz.
of rice cream, mixed in a saucepan, and take care that no lumps
form. Strain the whole through a strainer, and add five oz. of sugar,
three oz. of butter and a little salt.
Set the saucepan on the fire ; boil, stirring thé while, and then
stir briskly with a spatula until the preparation acquires’ the con-
sistence of a thick paste and falls from the spatula without leaving
any adhering portions. Pour this paste into a basin and combine
therewith: first, little by little, two oz. of fresh butter; then, eight
egg-yolks, two ounces of finely-pounded almonds moistened with
a tablespoonful of kirsch and as much maraschino, and the whites
of five eggs beaten to a stiff froth.
This pudding is cooked in a dazn-marie in one of the following
ways:
(1) Ina buttered pie dish. In this case, on taking the pudding
out of the daznz-marie, sprinkle its surface with icing sugar, and
criss-cross it with a red-hot iron.
(2) Ina shallow, buttered and dredged, Charlotte-mould.
(3) In fairly shallow, buttered dome-moulds, lined inside with
roundels one inch in diameter, stamped (by means of a fancy-cutter)
out of a layer of Génozse or a layer of “ lady’s-finger-biscuit ”
preparation, about one-third of an inch thick.
In the two last cases, the pudding is coated with an apricot
sauce, mixed with almond milk, and a sauceboat of the same sauce
is served separately.
2507—LEMON SOUFFLED PUDDING
Make the preparation for No. 2504, and flavour it with a piece
of lemon rind. The treatment is the same.
Serve an English custard, flavoured with lemon separately.
2508—ORANGE, CURACOA, ANISETTE, AND
BENEDICTINE PUDDINGS, ETC.
For all these puddings the procedure is the same as for No.
2504, and only the flavour changes.
Accompany each with an English custard, flavoured like the
particular pudding.
2509—INDIAN SOUFFLED PUDDING
Take some souffiéd-pudding preparation and add to it two
oz. of powdered ginger, and five oz. of candied ginger, cut into
dice. Proceed in the same way as for No. 2504.
As an accompaniment, serve an English custard flavoured with
ginger.
ENTREMETS 727
2510—CHESTNUT SOUFFLED PUDDING
Cook two Ibs. of peeled chestnuts in a light, vanilla-flavoured
syrup.
Rub them through a sieve, add five oz. of powdered sugar and
three oz. of butter to the purée, and dry it over a fierce fire.
Thicken it with eight egg-yolks and finish it with the whites of six
eggs, beaten to a stiff froth.
Poach in buttered moulds in a dazn-marie.
As an accompaniment, serve, either an English custard, or a
vanilla-flavoured apricot syrup.
2511—MOUSSELINE PUDDING
Work four oz. of butter and four oz. of powdered sugar to a
pomade, and add the yolks of ten eggs, one by one; meanwhile
stirring the preparation.
Set the latter on a moderate fire until it veneers the withdrawn
spoon ; then immediately add the whites of seven eggs✪ Mousseline Pudding beaten
to a stiff froth.
Pour the whole into a deep, buttered border-mould, which only
half fill, in view of the subsequent expansion of the preparation
while cooking.
Poach in a dain-marie for about thirty minutes, and let the
pudding stand for ten minutes before turning it out.
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2505—ALMOND SOUFFLED PUDDING
Make a preparation as for No. 2504, but use almond milk
instead of cow’s milk. Pour the preparation into buttered moulds,
sprinkled with splintered and grilled almonds, and poach in a dazn-
marie.
As an accompaniment serve a white-wine Sabayon flavoured
with orgeat.
2506—SOUFFLED PUDDING, DENISE
Finely pound four oz. of freshly-washed and peeled almonds,
and add thereto, from time to time, a few drops of fresh water.
When the almonds form a smooth paste, add the necessary quantity
of water to them to produce one pint of milk. Strain through
muslin and slightly twist the latter in order to express all the
contained liquid.
736 GUIDE TO MODERN COOKERY
With this almond milk, dilute three oz. of flour and three oz.
of rice cream, mixed in a saucepan, and take care that no lumps
form. Strain the whole through a strainer, and add five oz. of sugar,
three oz. of butter and a little salt.
Set the saucepan on the fire ; boil, stirring thé while, and then
stir briskly with a spatula until the preparation acquires’ the con-
sistence of a thick paste and falls from the spatula without leaving
any adhering portions. Pour this paste into a basin and combine
therewith: first, little by little, two oz. of fresh butter; then, eight
egg-yolks, two ounces of finely-pounded almonds moistened with
a tablespoonful of kirsch and as much maraschino, and the whites
of five eggs beaten to a stiff froth.
This pudding is cooked in a dazn-marie in one of the following
ways:
(1) Ina buttered pie dish. In this case, on taking the pudding
out of the daznz-marie, sprinkle its surface with icing sugar, and
criss-cross it with a red-hot iron.
(2) Ina shallow, buttered and dredged, Charlotte-mould.
(3) In fairly shallow, buttered dome-moulds, lined inside with
roundels one inch in diameter, stamped (by means of a fancy-cutter)
out of a layer of Génozse or a layer of “ lady’s-finger-biscuit ”
preparation, about one-third of an inch thick.
In the two last cases, the pudding is coated with an apricot
sauce, mixed with almond milk, and a sauceboat of the same sauce
is served separately.
2507—LEMON SOUFFLED PUDDING
Make the preparation for No. 2504, and flavour it with a piece
of lemon rind. The treatment is the same.
Serve an English custard, flavoured with lemon separately.
2508—ORANGE, CURACOA, ANISETTE, AND
BENEDICTINE PUDDINGS, ETC.
For all these puddings the procedure is the same as for No.
2504, and only the flavour changes.
Accompany each with an English custard, flavoured like the
particular pudding.
2509—INDIAN SOUFFLED PUDDING
Take some souffiéd-pudding preparation and add to it two
oz. of powdered ginger, and five oz. of candied ginger, cut into
dice. Proceed in the same way as for No. 2504.
As an accompaniment, serve an English custard flavoured with
ginger.
ENTREMETS 727
2510—CHESTNUT SOUFFLED PUDDING
Cook two Ibs. of peeled chestnuts in a light, vanilla-flavoured
syrup.
Rub them through a sieve, add five oz. of powdered sugar and
three oz. of butter to the purée, and dry it over a fierce fire.
Thicken it with eight egg-yolks and finish it with the whites of six
eggs, beaten to a stiff froth.
Poach in buttered moulds in a dazn-marie.
As an accompaniment, serve, either an English custard, or a
vanilla-flavoured apricot syrup.
2511—MOUSSELINE PUDDING
Work four oz. of butter and four oz. of powdered sugar to a
pomade, and add the yolks of ten eggs, one by one; meanwhile
stirring the preparation.
Set the latter on a moderate fire until it veneers the withdrawn
spoon ; then immediately add the whites of seven eggs beaten
to a stiff froth.
Pour the whole into a deep, buttered border-mould, which only
half fill, in view of the subsequent expansion of the preparation
while cooking.
Poach in a dain-marie for about thirty minutes, and let the
pudding stand for ten minutes before turning it out.