— mepinguees. — Apples cooked whole or in halves,
dressed on rice, masked with meringue mixture,
dredged with sugar, decorated, and baked in oven.
■ — a la neige (Hot). — Apple puree mixed with
whisked whites of eggs, filled in gratin dish with
custard, and browned in oven.
— Polonaise (Hot). — Slices of apples, cut crosswise,
ranged on a layer of marmalade on a gratin dish,
masked with syrup, sprinkled with crushed maca-
roons, ground cinnamon, and sugar ; baked in a
moderate oven and served in the baking dish.
— PoPtugaise (Cold). — Small cored apples, rubbed
over with lemon juice, stewed in syrup with
maraschino liqueur ; centre of apples filled with
red currant jelly, with a crystallised cherry over
top ; served with the syrup.
Poudings — Puddings.
Ponding d'abricots.
— aux amandes.
— d' amandes a l' orange.
— a l ananas.
— au chocolat.
— de cabinet.
— au citron.
Apricot pudding.
Almond pudding.
Almond pudding with
orange flavour.
Pineapple pudding.
Chocolate pudding.
Cabinet pudding.
Lemon pudding.
■ . r
4
185
SWEETS ( PUDDINGS )
Ponding aux cerises.
— d la college.
— a Venfer.
— de figues.
— de gittgembre.
— de groseilles vertes.
— de groseilles noires.
— au lait.
— au macaroni.
— de macarons.
— de marrons.
— de Noel.
— de nouilles.
— aux noix de coco.
— aux oranges.
— de pommes.
— de pommes de terre.
— a la printaniere.
— de pain beurre a V Anglaise.
— au pain noir.
— froid a la pomare.
— de raisins.
— de reine-Claudes .
— a la Rocheford.
— roule a l' Anglaise.
— au riz.
— de riz aux raisins.
— de sagou.
— souffle.
— de tapioca .
— a la vanille.
— de vermicelle.
Pouding’ k l’Allemande
from small pieces of
grated lemon rind, eggs
steamed.
Cherry pudding.
College pudding.
Plum pudding, burning.
Fig pudding.
Ginger pudding.
Green gooseberry pudding.
Black currant pudding.
Milk pudding.
Macaroni pudding.
Macaroon pudding.
Chestnut pudding.
Christmas pudding.
Nudel or nouille pudding.
Cocoanut pudding.
Orange pudding.
Apple pudding.
Potato pudding.
Cold strawberry pudding.
Bread-and-butter pudding.
Brown bread pudding.
Cold apricot pudding.
Raisin or plum pudding.
Greengage pudding.
Cold vanilla pudding.
Rolled jam pudding.
Rice pudding.
Rice and raisin pudding.
Sago pudding.
Souffle pudding.
Tapioca pudding.
Vanilla pudding.
Vermicelli pudding.
(German Pudding). — Made
cake, chopped almonds,
, sugar, and Madeira wine ;
— Albemarle. — Made from ground almonds, flour,
eggs, sugar, and vanilla flavouring ; baked in tin
moulds.
— k l’Arlequin. — A rich semolina and almond
pudding mixture, made in four varieties — vanilla,
raspberry, chocolate, and pistachio ; the mould
is filled in three layers, steamed, and served with
maraschino flavoured sauce.
— k la bachelier (Bachelor’s Pudding). — Made
from eggs, finely minced apples, currants, bread-
crumbs, lemon rind, grated nutmeg, and sugar ;
steamed in mould.
— aux cerises. — Cherry pudding made with the
basis of a souffle mixture.
ENTREMETS
1 86
Pouding de cerises k l’Anglaise.— Cherry pud-
ding with suet crust lining.
— k la chaneelier (Chancellor’s Pudding). —
Steamed custard pudding, with sponge cakes,
ratafias, and dried fruit ; mould garnished with
fruit ; served hot with wine sauce.
— Coburg (Coburg Pudding). — A kind of thick
custard, with brandy flavouring, baked in cups.
— Delaware. — Suet pudding, filled with peeled and
cored apples, currants, orange peel, etc. ; steamed
in cloth.
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— mepinguees. — Apples cooked whole or in halves,
dressed on rice, masked with meringue mixture,
dredged with sugar, decorated, and baked in oven.
■ — a la neige (Hot). — Apple puree mixed with
whisked whites of eggs, filled in gratin dish with
custard, and browned in oven.
— Polonaise (Hot). — Slices of apples, cut crosswise,
ranged on a layer of marmalade on a gratin dish,
masked with syrup, sprinkled with crushed maca-
roons, ground cinnamon, and sugar ; baked in a
moderate oven and served in the baking dish.
— PoPtugaise (Cold). — Small cored apples, rubbed
over with lemon juice, stewed in syrup with
maraschino liqueur ; centre of apples filled with
red currant jelly, with a crystallised cherry over
top ; served with the syrup.
Poudings — Puddings.
Ponding d'abricots.
— aux amandes.
— d' amandes a l' orange.
— a l ananas.
— au chocolat.
— de cabinet.
— au citron.
Apricot pudding.
Almond pudding.
Almond pudding with
orange flavour.
Pineapple pudding.
Chocolate pudding.
Cabinet pudding.
Lemon pudding.
■ . r
4
185
SWEETS ( PUDDINGS )
Ponding aux cerises.
— d la college.
— a Venfer.
— de figues.
— de gittgembre.
— de groseilles vertes.
— de groseilles noires.
— au lait.
— au macaroni.
— de macarons.
— de marrons.
— de Noel.
— de nouilles.
— aux noix de coco.
— aux oranges.
— de pommes.
— de pommes de terre.
— a la printaniere.
— de pain beurre a V Anglaise.
— au pain noir.
— froid a la pomare.
— de raisins.
— de reine-Claudes .
— a la Rocheford.
— roule a l' Anglaise.
— au riz.
— de riz aux raisins.
— de sagou.
— souffle.
— de tapioca .
— a la vanille.
— de vermicelle.
Pouding’ k l’Allemande
from small pieces of
grated lemon rind, eggs
steamed.
Cherry pudding.
College pudding.
Plum pudding, burning.
Fig pudding.
Ginger pudding.
Green gooseberry pudding.
Black currant pudding.
Milk pudding.
Macaroni pudding.
Macaroon pudding.
Chestnut pudding.
Christmas pudding.
Nudel or nouille pudding.
Cocoanut pudding.
Orange pudding.
Apple pudding.
Potato pudding.
Cold strawberry pudding.
Bread-and-butter pudding.
Brown bread pudding.
Cold apricot pudding.
Raisin or plum pudding.
Greengage pudding.
Cold vanilla pudding.
Rolled jam pudding.
Rice pudding.
Rice and raisin pudding.
Sago pudding.
Souffle pudding.
Tapioca pudding.
Vanilla pudding.
Vermicelli pudding.
(German Pudding). — Made
cake, chopped almonds,
, sugar, and Madeira wine ;
— Albemarle. — Made from ground almonds, flour,
eggs, sugar, and vanilla flavouring ; baked in tin
moulds.
— k l’Arlequin. — A rich semolina and almond
pudding mixture, made in four varieties — vanilla,
raspberry, chocolate, and pistachio ; the mould
is filled in three layers, steamed, and served with
maraschino flavoured sauce.
— k la bachelier (Bachelor’s Pudding). — Made
from eggs, finely minced apples, currants, bread-
crumbs, lemon rind, grated nutmeg, and sugar ;
steamed in mould.
— aux cerises. — Cherry pudding made with the
basis of a souffle mixture.
ENTREMETS
1 86
Pouding de cerises k l’Anglaise.— Cherry pud-
ding with suet crust lining.
— k la chaneelier (Chancellor’s Pudding). —
Steamed custard pudding, with sponge cakes,
ratafias, and dried fruit ; mould garnished with
fruit ; served hot with wine sauce.
— Coburg (Coburg Pudding). — A kind of thick
custard, with brandy flavouring, baked in cups.
— Delaware. — Suet pudding, filled with peeled and
cored apples, currants, orange peel, etc. ; steamed
in cloth.