1676. Ponding souffle a VIndienne. — 6 ozs. loaf sugar, 2 oz. shredded almonds, 1^ oz. butter, 2 oz. semolina or florador, 1 gill milk \ 1 tablespoonful caster sugar, 4 eggs, a feio drops of vanilla essenc✪ Ponding Souffle a l'Indiennee. Put the loaf sugar in a copper pan with a few drops of water ; when melted place it on the fire and cook till it acquires a light amber colour, then add the shredded almonds, stir quickly over the fire for a few seconds longer, and mask the interior of a plain charlotte mould in the same manner as for a caramel pudding. Boil up the milk and butter, stir in the semolina or florador, and cook for a few minutes over the fire, stirring all the while. Let this cool a little and add the egg-yolks and the caster sugar. Beat up the whites of eggs to a stiff froth and incorporate this and the vanilla flavouring with the above. Three parts fill the prepared mould. Put it in a saute- 31 M 2 582 THE NEW CENTURY COOKERY BOOK pan containing boiling water and cook for twenty minutes over the fire, then put it in the oven and bake for another fifteen minutes. Unmould on to a hot dish and pour over a hot custard sauce. Send to table quickly. 1677. Ponding souffle d la Russe. — 2 oz. butter, 3 oz. flour, | pint of milk, a pinch of salt, 8 oz. caster sugar, 6 eggs, 2 tablespoonfuls raspberry jam, 6 thin pancakes. Melt the butter in a stewpan, stir in the flour, and cook a little, then add the milk (boiling) and stir till it boils, season with a pinch of salt and incorporate the sugar. Cook for five minutes while stirring, and let it cool a little. Work in six yolks of eggs and the jam, previously heated and passed through a sieve or strainer. Butter a plain charlotte mould and dredge with flour. Line the bottom and sides of the mould with pancakes. Whisk four whites of eggs to a stiff froth and stir it lightly into the above mixture. Cut the remainder of pancakes into shreds and mix with the above. Put this into the prepared mould and bake in a moderate oven for forty-five minutes. Dish up and serve with a suitable sauce. Caramel sauce is Excellent and goes well with this souffle. 1678. (Eufs vanille d la J\reifje. — ± lb. caster sugar, 1 pint of milk✪ Ponding Souffle d la Russe, 1 gill cream, 6 whites of eggs, vanilla essence or pod. Put miik, cream, sugar, and vanilla in a saute-pan, and heat up. Beat the whites of eggs to a stiff froth. When the milk, cream, &c., is boiling drop into it the whites of eggs, previously shaped with a tablespoon (the shape of quenelles) ; dip the spoon into boiling water each time it is used, and avoid putting in too many at a time. Turn the shapes as they are being poached. Each quenelle will take from three to four minutes to cook. When done range them nicely in a deep silver dish. Strain the custard over and round the quenelles, and serve. Use vanilla-pod if possible, as it gives a better flavour. 533 CHAPTER XXYII ENTREMETS FROIDS ET GRACES ( COLD SWEETS AND ICES) Cold Sweets. — These include fruit tarts, babas, savarins, creams, mousses, jellies, tartlets, small and fancy cakes, gateaux, fancy pastry, eclairs, choux-pastry, fruit compotes, charlottes, meringues, nougats, caramel creams, &c. &c. It is here necessary to point out that all hot dishes should precede the cold ones. There are a number of dishes named which can be served either hot or cold, including certain puddings, savarins, babas, caramels, pies, and tarts.

AI-modernized reading of the original text

1676. Pouding souffle a l'Indienne. — 6 ozs. loaf sugar, 2 oz. shredded almonds, 1^ oz. butter, 2 oz. semolina or florador, 1 gill milk \ 1 tablespoonful caster sugar, 4 eggs, a few drops of vanilla essence. Put the loaf sugar in a copper pan with a few drops of water ; when melted place it on the fire and cook till it acquires a light amber colour, then add the shredded almonds, stir quickly over the fire for a few seconds longer, and mask the interior of a plain charlotte mould in the same manner as for a caramel pudding. Boil up the milk and butter, stir in the semolina or florador, and cook for a few minutes over the fire, stirring all the while. Let this cool a little and add the egg-yolks and the caster sugar. Beat up the whites of eggs to a stiff froth and incorporate this and the vanilla flavouring with the above. Three parts fill the prepared mould. Put it in a saute- 31 M 2 pan containing boiling water and cook for twenty minutes over the fire, then put it in the oven and bake for another fifteen minutes. Unmould on to a hot dish and pour over a hot custard sauce. Send to table quickly. 1677. Pouding souffle a la Russe. — 2 oz. butter, 3 oz. flour, | pint of milk, a pinch of salt, 8 oz. caster sugar, 6 eggs, 2 tablespoonfuls raspberry jam, 6 thin pancakes. Melt the butter in a stewpan, stir in the flour, and cook a little, then add the milk (boiling) and stir till it boils, season with a pinch of salt and incorporate the sugar. Cook for five minutes while stirring, and let it cool a little. Work in six yolks of eggs and the jam, previously heated and passed through a sieve or strainer. Butter a plain charlotte mould and dredge with flour. Line the bottom and sides of the mould with pancakes. Whisk four whites of eggs to a stiff froth and stir it lightly into the above mixture. Cut the remainder of pancakes into shreds and mix with the above. Put this into the prepared mould and bake in a moderate oven for forty-five minutes. Dish up and serve with a suitable sauce. Caramel sauce is Excellent and goes well with this souffle. 1678. Oeufs vanille a la Neige.. — ± lb. caster sugar, 1 pint of milk, 1 gill cream, 6 whites of eggs, vanilla essence or pod. Put miik, cream, sugar, and vanilla in a saute-pan, and heat up. Beat the whites of eggs to a stiff froth. When the milk, cream, &c., is boiling drop into it the whites of eggs, previously shaped with a tablespoon (the shape of quenelles) ; dip the spoon into boiling water each time it is used, and avoid putting in too many at a time. Turn the shapes as they are being poached. Each quenelle will take from three to four minutes to cook. When done range them nicely in a deep silver dish. Strain the custard over and round the quenelles, and serve. Use vanilla-pod if possible, as it gives a better flavour. CHAPTER XXVII ENTREMETS FROIDS ET GRACES ( COLD SWEETS AND ICES) Cold Sweets. — These include fruit tarts, babas, savarins, creams, mousses, jellies, tartlets, small and fancy cakes, gateaux, fancy pastry, eclairs, choux-pastry, fruit compotes, charlottes, meringues, nougats, caramel creams, &c. &c. It is here necessary to point out that all hot dishes should precede the cold ones. There are a number of dishes named which can be served either hot or cold, including certain puddings, savarins, babas, caramels, pies, and tarts.

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The new century cookery book