Gancel's culinary encyclopedia of modern cooking

Indienne, Comp, pudding souffle, add 2 ounces of gin¬ ger candies in dice, cream sa. w. ginger. Malakoff, Comp, light Bavaroise w. double cream and fruit puree, biscuits between sabayon sa. Mousseline, Comp. y2 lb. butter, y2 lb. sugar, work well w. 20 egg yolks, use 1 yolk at a time, cook without boiling, mixed w. 14 whipped whites in mould, fill half, poached in bain-marie 30 minutes, sabayon or . fruit sa. Nesselrode, Comp. See Creme Anglaise sa. add chestnut puree w. candied fruit salpicon, whipped cream in proportion in mould and close w, butter around, frozen, unmould, gar. w, chestnuts dipped in choco¬ late. Pain a I’Anglaise, Bread English style, buttered, sugar, w. currants, same comp, cream custard or dish, baked. Pain a la Frangaise, Bread French style, 10 ounces fresh bread crumbs, dipped in milk, y2 lb. sugar, 4 eggs, strained, add 4 whipped whites in mould, poach in bain-marie, sabayons sa. Pain a TAIIemande, Bread German style, 12 ounces bread crumbs, dipped in wine cinnamon, 6 ounces brown sugar, strained 4 eggs, 6 yolks, 5 ounces melted butter, 4 whipped whites poached, fruit sa. Plum Pudding, Comp. 1 ,1b. sugar, 1 lb. bread crumbs, y2 lb. beef suet, % lb. flour, y2 lb. apples, y2 lb, al¬ together of malaga raisins and currants, 2 ounces al¬ together of preserved fruit, orange lemon and citron cut in dice, 2 ounces ginger, 4 ounces chopped al¬ monds, y2 lb. brown sugar, juice and chopped peel of 1/2 lemon, 1 y2 ounces spices, 3 eggs, 1 y2 gill of rum, put in bag, cook in boiling water 4 to 5 hours, serve w. sauce or liquor or burned. Mince meat same comp, no flour, add cooked beef, brandy and sherry, put in jar for one month. Use for pie or tartelet. Riz, Rice or cottage English style. Rice scalded, cooked w. milk, sugar and sweet butter in dish, cook — 412 — soft, baked, or French (see Riz Croquette) add 15 whipped whites of eggs per pound of rice, in mould, baked. Divers sauces. Roule (Roily Pudding) Comp . 1 lb. flour, 12 ounces chopped beef suet, 1 y2 ounces sugar, water, cover roll w. jam, roll in cloth, tie, cooked in steam or boiling water according to size, fruit sauce. Saxon, Comp, souffle w. rye bread crumbs mixed. Souffle (Puff) Comp. 3 ounces butter, 3 ounces sugar work, 3 ounces flour, 3 gills milk, salt, cooked same panade, 5 eggs, 5 whipped whites of eggs in mould. Baked in bain-marie, sabayon sa. Tapioca, Semoula, vermicelli, comp. y2 lb., 1 qt. milk, 4 ounces sugar, salt 3 ounces butter, cook 25 to 30 min. thi. 6 egg yolks, 4 whipped whites, baked in bain-marie, sabayon, fruit sa. etc. Rissoles Salpicon of fruit, cream, etc. on round of thin puff, paste and fold, fried or baked, sprinkled w. sugar, divers styles. Souffles A la Creme, Creme comp. 1 gill milk, 1 ounce sugar, % ounce flour or fecula, y± ounce butter, cooked thi. 3 egg yolks, add 3 whipped whites, put in silver casse¬ role, buttered and baked in moderate oven, accord¬ ing to size. Aux Fruits, Fruit comp. 1 lb. sugar, cooked 40 degrees., add 12 ounces puree of fruit. Mix 10 whipped whites, fill silver timbale, cook in moderate oven. Amandes, Comp, cream souffle w. almond milk, add 2 ounces chopped almonds browned. Avelines, Hazelnuts, comp, cream soufflS w. 2 ounces chopped hazelnuts browned in milk.