4. — Butter a little pie-dish well, strew a good layer of
mild grated cheese at the bottom of it,
pour over the cheese a coffee-cupful
of cream, break four fresh eggs✪ Cheesy Baked Eggs very carefully, and pass
them into the cream without breaking them : dust a light
layer of cheese over the surface, bake for about seven
m.inutes (till the surface slightly colours) and serve. The
eggs ought not to be done hard : the dish is not a pudding,
but eggs, just set, in a creamy sauce with a little delicate
cheese flavouring. Some people call this dish " (Eufs a
la Suisse y
6. — Grate four ounces of fine stale crumbs, put them
in a basin, and pour over them half a
Diichesse pudding. • , jt ^ -i- -n " xi i
pint of boiling milk : cover the basin
with a plate, and let the liquid soak into the crumbs, and
get cold : now stir into the basin four ounces more of
used all you have. The spoon must be kept going all the
456 MENU FOR A LITTLE HOME DINNER.
crumbs, four ounces of dry, finely minced suet, a pinch
of salt, three ounces of crushed ratafias, three ounces
of candied peel sliced thin, and a few drops of lemon
essence. Next whisk five eggs well, with four ounces of
sugar✪ Duchesse Pudding, continue to beat them together until the sugar is
dissolved, then pour them into the basin with the other
ingredients, and mix well ; turn all into a buttered basin,
and boil for two hours. This will be enough for a quart
basin or mould ; half of everything will be sufficient for
the home dinner.
Sauce a la Careme may accompany the pudding, made
in this way. Beat the yolks of three eggs with two
ounces of sugar and a claret-glassful of Madeira, when Avell
mixed, set the sauce in the hain-marie and let it thicken
like a custard. When smooth and creamy, serve it in a
boat, hot. This is a good sauce with any pudding. You
can use Marsala instead of Madeira just as effectively.
Vanilla cream ice-
This is a simple recipe for a delicious ice that will not
be found expensive. Mix the yolks of eight eggs well
with a pint of fresh milk, strain it, sweeten it to taste,
flavour it with vanilla, and set it in a sauce-pan in your
hain-marie to thicken. When you have got a nice thick
custard, whip it well, let it get cold, pour it into your ice
pot and freeze it. It will turn out rich and creamy, not a
bit like the milk-and-water ices that one so often mourns
over.
A coffee-cupful of whipped cream may be added, if a
superlatively nice ice be required ; wait until the custard
has nearly frozen, then stir the cream in, and work it well
for a minute or two. Half an ounce of gelatine✪ Vanilla Cream Ice dissolved
and added to the custard, and two ounces of chopped apri-
MENU FOR A LITTLE HOME DINNER, 457
cot, greengage, citron, or preserved ginger stirred in with
the coffee-cupful of cream, will give you a nice iced
'pudding.
Homard a rAmericaine-
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Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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4. — Butter a little pie-dish well, strew a good layer of
mild grated cheese at the bottom of it,
pour over the cheese a coffee-cupful
of cream, break four fresh eggs very carefully, and pass
them into the cream without breaking them : dust a light
layer of cheese over the surface, bake for about seven
m.inutes (till the surface slightly colours) and serve. The
eggs ought not to be done hard : the dish is not a pudding,
but eggs, just set, in a creamy sauce with a little delicate
cheese flavouring. Some people call this dish " (Eufs a
la Suisse y
6. — Grate four ounces of fine stale crumbs, put them
in a basin, and pour over them half a
Diichesse pudding. • , jt ^ -i- -n " xi i
pint of boiling milk : cover the basin
with a plate, and let the liquid soak into the crumbs, and
get cold : now stir into the basin four ounces more of
used all you have. The spoon must be kept going all the
456 MENU FOR A LITTLE HOME DINNER.
crumbs, four ounces of dry, finely minced suet, a pinch
of salt, three ounces of crushed ratafias, three ounces
of candied peel sliced thin, and a few drops of lemon
essence. Next whisk five eggs well, with four ounces of
sugar, continue to beat them together until the sugar is
dissolved, then pour them into the basin with the other
ingredients, and mix well ; turn all into a buttered basin,
and boil for two hours. This will be enough for a quart
basin or mould ; half of everything will be sufficient for
the home dinner.
Sauce a la Careme may accompany the pudding, made
in this way. Beat the yolks of three eggs with two
ounces of sugar and a claret-glassful of Madeira, when Avell
mixed, set the sauce in the hain-marie and let it thicken
like a custard. When smooth and creamy, serve it in a
boat, hot. This is a good sauce with any pudding. You
can use Marsala instead of Madeira just as effectively.
Vanilla cream ice-
This is a simple recipe for a delicious ice that will not
be found expensive. Mix the yolks of eight eggs well
with a pint of fresh milk, strain it, sweeten it to taste,
flavour it with vanilla, and set it in a sauce-pan in your
hain-marie to thicken. When you have got a nice thick
custard, whip it well, let it get cold, pour it into your ice
pot and freeze it. It will turn out rich and creamy, not a
bit like the milk-and-water ices that one so often mourns
over.
A coffee-cupful of whipped cream may be added, if a
superlatively nice ice be required ; wait until the custard
has nearly frozen, then stir the cream in, and work it well
for a minute or two. Half an ounce of gelatine dissolved
and added to the custard, and two ounces of chopped apri-
MENU FOR A LITTLE HOME DINNER, 457
cot, greengage, citron, or preserved ginger stirred in with
the coffee-cupful of cream, will give you a nice iced
'pudding.
Homard a rAmericaine-