The new practical cookery guide

Orleans — Souffle pudding with dice of angelica cherries and crushed dry biscuits, kirsch flavour, Sabayon sauce. Entremets (Sweets). Palmyre — Biscuit souffle pudding, anisette flavour, vanilla sauce. Princesse — Vanilla souffle pudding, cream vanilla sauce. Printanier — Souffle pudding with salpicon of crystallised fruit, apricot sauce with fruit. Radziwill — Semolina souffle mixture and chocolate souffle in layers, chocolate sauce over. Regence — Mould lined with caramel, filled with vanilla souffle mixture. Reine I. — Mould lined with very thin Swiss roll, fill with souffle mixture, vanilla sauce. Reine II. — Light souffle pudding with salpicon of fruit, cream of chestnut sauce. Rothschild — Souffle pudding with crystallised fruit and Dantzic liqueur, strawberries round, served with strawberry sauce. Royal — Dots of thick liquid chocolate round mould, fill with vanilla souffle mixture, red currant sauce round. Salvador — Lemon souffle pudding, served with strawberry sauce. Sans Souci — Souffle pudding with dice of apples cooked with butter and chopped hazel nuts, vanilla sauce. Saxon — Souffle pudding with dice of fruit, Sabayon sauce. Singapore — Pineapple souffle pudding, served with pineapple sauce. Sir Watkins — Pudding made with chopped beef suet , breadcrumbs, sugar, eggs, and marmalade, steamed, served with marmalade sauce. The New Practical Cookery Guide. Stockholm — Stoned cooked prunes and chopped almonds mixed with custard and baked, served cold with custard sauce. Suchard — Chocolate souffle pudding, cream sauce. Suedois — Pudding made with sugar and butter beaten to a cream, add eggs, breadcrumbs, honey, sugar, and a little cornflour, milk and kirsch, whipped whites of eggs, and baked ; hot maple syrup poured over. Tante Suzanne — Rice cooked in milk, sweetened, and mixed with dice of citron, baked in mould, cream sauce over. Theobroma — Half peach souffle and half pineapple souffle pudding in layers mixed with honey, honey sauce round. Tyrnlienne — Chocolate souffle pudding with sultanas, chocolate sauce over. Venus — Ginger souffle pudding, served with syrup and ginger. Versuvienne — Chestnut souffle pudding with rice, sultanas, and candied peel, apricot sauce with dice of fruit and noyau. Viennois — Breadcrumbs, candied peel, ground almonds, sultanas, mixed with caramel custard and baked, vanilla sauce. Vincent — Chestnut souffle pudding, kirsch flavour, vanilla sauce round. Weimar — Pudding made with sugar and butter beaten to a cream ; add yolks of eggs, breadcrumbs, and dry cocoa powder and whipped whites ; bake, and serve with chocolate sauce. Entremets {Sweets). Wellington — Mould lined with thin pancake, rolled, with apricot jam, coffee, souffle mixture in centre, coffee cream sauce over. Charlotte Chaude (Hot), BanJcoh — Moulds lined as for apple charlotte, filled with puree of bananas, with dice of pineapple and crumbed macaroons, baked, apricot sauce round. Brillat Savarin — Brioche cooked in charlotte mould, scooped, and filled with quarters of stewed pears, lie with apricot sauce and kirsch, apricot sauce over. Castillac — Charlotte mould lined with sweet shortpaste, then a layer of puree of pears, filled with quarters of stewed pears and apricot pulp, baked, apricot sauce and kirsch round, and chopped pistachios over. Moderne — Genoese paste timbales, charlotte shape, filled with puree of apples, apricot sauce and balls of apples round.