Make a paste with one pound of flour in which
half a pound of butter has been rubbed, the yolks
of two eggs and a gill of water ; take half a pint
of milk flavoured with vanilla and sweetened with
sugar ; boil it, and put in two ounces of butter and
boil in it. Mix in a quarter of a pint of milk, a
couple of heaped-up tablespoonfuls of Vienna flour✪ Frivolites.
When perfectly smooth stir it into the milk mixture
and cook it over the fire for two minutes ; then
take off the fire and stir in one by one the yolks
of five eggs. Now roll out the short paste to the
thickness of a sovereign, and cut out as many
pieces the size of the tartlet-pans as are required,
and place them in the tartlet-pans ; then place a
little jam in each, and on this a dessert-spoonful
of the pastry custard ; put it on very evenly, egg
the edge of the paste, roll out some puff paste,
and cut it out to fit over the other ; fix them on,
then spread some icing on the top very smoothly
with a knife ; then roll out a little puff-paste and
cut it into shreds, and make a cross of them, and
put them over the top. Bake in the oven ; take
care they do not get too dark a colour.
Fruit Salad.
Make a syrup with half a pound of sugar, and a
gill of water, and a thin piece of rind of lemon ;
when the syrup is boiled thick, and is cold, have
28
PUDDINGS AND FAS TP V
ready a mixture of fruits✪ Fruit Salad, such as cherries (stoned),
strawberries, raspberries, pieces of pineapple, melon,
apricot, currants, grapes, plums, greengages, etc.,
which must be piled up on a glass dish, arranging
them tastily ; then pour over the syrup, into which
two tablespoonfuls of noyeau or brandy has been
put. A little sifted sugar should be poured over all.
Fun Pudding.
Mix a couple of tablespoonfuls of arrowroot
with half a pint of milk and a gill of cream, sweeten
to taste, and put it in a saucepan ; stir till it boils.
Slice some apples thinly, and fill a good-sized pud-
ding-dish ; dust some sugar in between the slices.
Put bits of butter over the apples, and put a thick
layer of apricot jam✪ Fun Pudding over the apples ; over all put
a mixture of arrowroot, and bake in a moderate
oven for twenty minutes.
Gala Pudding.
Mix a tablespoonful of flour smoothly with two
of milk ; then pour over it a cupful of boiling milk
flavoured with vanilla, add a tablespoonful of sugar,
a piece of butter the size of a pigeon’s egg, and
the yolk of an egg✪ Gala Pudding ; simmer and stir till it thickens.
Line the edge of a pudding dish with good crust.
Fill it with slices of sponge-cake spread with any
kind of good jam. Pour the custard over and bake
for half an hour in a moderate oven. When the
pudding is cooked, lay on it the whites of two eggs
beaten to a froth. Colour one with a few drops of
cochineal, to give it a mottled appearance. Put the
pudding for a few moments in the oven, and serve.
A LA MODE,
29
Gateau de Cerises. ✪ Gateau de Cerises
Page 12 · 5 recipe records on this page
Presented as published in 1889. 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
Make a paste with one pound of flour in which half a pound of butter has been rubbed, the yolks of two eggs and a gill of water ; take half a pint of milk flavoured with vanilla and sweetened with sugar ; boil it, and put in two ounces of butter and boil in it. Mix in a quarter of a pint of milk, a couple of heaped-up tablespoonfuls of Vienna flour. When perfectly smooth stir it into the milk mixture and cook it over the fire for two minutes ; then take off the fire and stir in one by one the yolks of five eggs. Now roll out the short paste to the thickness of a sovereign, and cut out as many pieces the size of the tartlet-pans as are required, and place them in the tartlet-pans ; then place a little jam in each, and on this a dessert-spoonful of the pastry custard ; put it on very evenly, egg the edge of the paste, roll out some puff paste, and cut it out to fit over the other ; fix them on, then spread some icing on the top very smoothly with a knife ; then roll out a little puff-paste and cut it into shreds, and make a cross of them, and put them over the top. Bake in the oven ; take care they do not get too dark a colour.
Fruit Salad.
Make a syrup with half a pound of sugar, and a gill of water, and a thin piece of rind of lemon ; when the syrup is boiled thick, and is cold, have
ready a mixture of fruits, such as cherries (stoned), strawberries, raspberries, pieces of pineapple, melon, apricot, currants, grapes, plums, greengages, etc., which must be piled up on a glass dish, arranging them tastily ; then pour over the syrup, into which two tablespoonfuls of noyeau or brandy has been put. A little sifted sugar should be poured over all.
Fun Pudding.
Mix a couple of tablespoonfuls of arrowroot with half a pint of milk and a gill of cream, sweeten to taste, and put it in a saucepan ; stir till it boils. Slice some apples thinly, and fill a good-sized pudding-dish ; dust some sugar in between the slices. Put bits of butter over the apples, and put a thick layer of apricot jam over the apples ; over all put a mixture of arrowroot, and bake in a moderate oven for twenty minutes.
Gala Pudding.
Mix a tablespoonful of flour smoothly with two of milk ; then pour over it a cupful of boiling milk flavoured with vanilla, add a tablespoonful of sugar, a piece of butter the size of a pigeon’s egg, and the yolk of an egg ; simmer and stir till it thickens. Line the edge of a pudding dish with good crust. Fill it with slices of sponge-cake spread with any kind of good jam. Pour the custard over and bake for half an hour in a moderate oven. When the pudding is cooked, lay on it the whites of two eggs beaten to a froth. Colour one with a few drops of cochineal, to give it a mottled appearance. Put the pudding for a few moments in the oven, and serve.
Gateau de Cerises.
Records on this page
FrivolitesFruit SaladFun PuddingGala PuddingGateau de Cerises