The new practical cookery guide

Serviette — Cooked as au Champagne, substituting champagne for Madeira wine, served in timbale, with a folded serviette imitating a rose round. Talleyrand — Sliced and sauteed with butter and madeira, lie Madeira sauce, poured into a paste timbale, and baked. Victoria — Cooked with champagne ; reduce liquor, and serve over. Hopping John (J.m.) — Peas and cooked rice stewed with dice of lean bacon. Ratatouille (Turc.) — Stewed tomatoes, with French beans, aubergines, gombos, and pimentoes. Risi Bisi ( Aust .) — Cooked rice and green peas mixed. Legumes ( Vegetables ). Kari de Legumes (Curried Vegetables). To prepare vegetable curry, any kind of vegetable may be used ; they are first cut in neat pieces, blanched, and finished cooking in a curry sauce made with vegetable stock or milk, and creamed lastly, served in a bordure of plain boiled rice ; can also be eaten cold. PART XI. ENTREMETS (SWEETS). Poudings (Puddings). Albufera — Semolina souffle mixture with currants, baked in a well-buttered mould, sprinkled with crushed macaroons, red currant sauce served round. Ancienne — As Albufera without currants. Bacheliere — Pudding made of chopped apples, currants, sultanas mixed with vanilla souffle mixture and baked, apple syrup sauce round. Barnado — Vanilla souffle mixture with dice of banana, served with banana marmalade sauce. Beaufort — Ground rice souffle mixture with salpicon of crystallised fruit, tint of saffron, red currant sauce. Beaulieu — Half vanilla souffle mixture and half raspberry souffle mixture, vanilla sauce round. Bohemien — Well-buttered mould lined with thin rolled pancakes with puree of apples inside, the mould filled with custard and baked, Sabayon sauce round. Bresilien — Tapioca souffle pudding, served with coffee cream sauce. Entremets (Sweets). Cabinet Moderne — Ordinary cabinet pudding served with chocolate cream sauce. Cambaceres — Beef marrow, sweet almonds, stoned raisins, and candied peel pounded together to a puree, blended with yolks of eggs and cornflour ; add whipped whites of eggs, noyau flavour, and bake, apricot sauce and noyau round. Cardinal — Raspberry souffle pudding, served with raspberry sauce. Celestine — Thin pancakes cut in strips in a buttered mould filled with custard and baked, vanilla sauce round. Chevreuse — Semolina souffle pudding, kirsch Sabayon sauce round. Chinoise — Vanilla souffle mixture with dice of preserved ginger, served with apricot sauce and dice of ginger. Churchill — Pineapple souffle pudding, pineapple sauce. Coloniale — Plumcake mixture without fruit, grated cocoanut instead, whipped whites of eggs added and bake, Sabayon sauce round. Comtesse — Orange souffle pudding mixed with dice of pineapple, roseleaf syrup sauce round. Cussy — Plumcake mixture, no fruit, ground almonds instead, add whipped whites and bake, red currant sauce. Denise — Charlotte mould lined with biscuits, vanilla souffle mixture mixed with shredded almonds in centre, bake, and serve with apricot sauce. 410 The New Practical Cookery Guide. Diplomate — Strips of genoise cake, arrange round in charlotte moulds, dice of crystallised fruit and genoise in centre, fill with custard, and bake, served with Sabayon sauce, hot or cold. Dominicain — Caramel in bottom of charlotte mould, fill with sweetened cooked rice in milk, lie, bake, and serve with caramel cream sauce. Duchesse — Pear souffle pudding, pear syrup sauce.