is sprinkled with sugar and glazed.
Fleur de peches, etc., is also an open tart, baked
in a " fleur " ring ; de groseilles a la creme is
filled with stewed gooseberries with cream or
custard.
de pommes a la Suede is filled with a puree of
apples with shreds of orange peel and burnt
almonds, and is covered with meringue.
a la Meringue is filled with layers of custard and
jam, and covered with meringue.
a VAllemande is filled with stewed fruit and
custard.
Little open tarts or tartlets are sometimes called
Petits fleurs, as Petits fleurs aux /raises for straw-
berry tartlets.
ENTREMETS. 177
Pommes en croustade, or Croustade de pommes a
I'lmperiale, is a baked shape of paste filled
with apple marmalade and garnished with
dried cherries, etc.
Apple dumplings are called Dumplings aiix
pommes.
A jam roll in suet crust, boiled or baked, is
called Cannelon aux confitures.
PUDDINGS.
Plum pouding — Plum pudding. A Christmas
pudding is called Pouding de Noel. Little
round blocks of plum pudding, the centres cut
out and filled with brandy butter, are called
Puits d' amours a la Noel.
Fouding au riz — rice pudding ; au tapioca — tapioca;
an sagou — sago; a la semoule — semolina; au
macaroni — macaroni; au vermicelle — vermi-
celli ; a la creme de riz — ground rice. These
puddings when steamed are often called Gateau
instead of Pouding. A la Franfaise, they are
served with a fruit sauce.
au pain — bread-and-butter pudding. Another
pudding " au pain " is made of breadcrumbs,
milk, eggs, lemon peel, etc.
au pain bis — brown-bread pudding.
aux abricots — breadcrumbs, cream, sugar, yolks
of eggs and apricots, baked in a mould lined
with paste.
aux groseilles — a puree of gooseberries, with
178 MENUS MADE EASY.
breadcrumbs, eggs, etc.; baked in a mould
lined with paste.
Pouding aux marrons — a steamed pudding of
pounded chestnuts with butter, milk, eggs,
etc. It is served with apricot syrup or jam.
aux pommcs — a pudding of alternate layers of
breadcrumbs and stewed apples. It can be
baked or steamed. With the addition of
powdered ginger and spice it is called Poud-
ing de pommes au gingembre ; with ginger
syrup and pieces of preserved ginger, a
VIndienne; or with almonds and currants, a
la Suisse.
aux figues — a boiled mould of dried figs, suet,
milk, eggs, breadcrumbs, etc. Aux dattcs is
made in the same way with dates ; aux raisins,
with raisins.
a Vananas — Pineapple pudding. Whip sauce,
with the pineapple syrup, is served with it.
au gingembre — Ginger pudding*
au citron — Lemon pudding.
aux oranges is made in the same way as lemon
pudding, with oranges instead of lemons*
aux sultancs — -a light steamed pudding with
sultana raisins*
aux amandes — Almond pudding.
aux noix de coco— ^Cocoanut pudding.
ft la crime — Custard pudding.
a la vanillc — a light steamed pudding flavoured
with vanilla.
au clwcolat — a steamed mould of sponge cake in
ENTREMETS. 179
crumbs, butter, sugar, eggs, chocolate, etc.
Made with coffee instead of chocolate, it is
called Ponding Mocha.
Pouding an, caramel — custard pudding in a mould
•with burnt sugar. It is usually served cold,
with burnt sugar sauce, or with burnt brandy
and sugar, as Creme an caramel,
a la marmelade — a steamed mould of flour, sugar,
milk, eggs, marmalade, etc. ; served with mar-
malade sauce.
souffle — a very light steamed pudding; it is
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is sprinkled with sugar and glazed.
Fleur de peches, etc., is also an open tart, baked
in a " fleur " ring ; de groseilles a la creme is
filled with stewed gooseberries with cream or
custard.
de pommes a la Suede is filled with a puree of
apples with shreds of orange peel and burnt
almonds, and is covered with meringue.
a la Meringue is filled with layers of custard and
jam, and covered with meringue.
a VAllemande is filled with stewed fruit and
custard.
Little open tarts or tartlets are sometimes called
Petits fleurs, as Petits fleurs aux /raises for straw-
berry tartlets.
ENTREMETS. 177
Pommes en croustade, or Croustade de pommes a
I'lmperiale, is a baked shape of paste filled
with apple marmalade and garnished with
dried cherries, etc.
Apple dumplings are called Dumplings aiix
pommes.
A jam roll in suet crust, boiled or baked, is
called Cannelon aux confitures.
PUDDINGS.
Plum pouding — Plum pudding. A Christmas
pudding is called Pouding de Noel. Little
round blocks of plum pudding, the centres cut
out and filled with brandy butter, are called
Puits d' amours a la Noel.
Fouding au riz — rice pudding ; au tapioca — tapioca;
an sagou — sago; a la semoule — semolina; au
macaroni — macaroni; au vermicelle — vermi-
celli ; a la creme de riz — ground rice. These
puddings when steamed are often called Gateau
instead of Pouding. A la Franfaise, they are
served with a fruit sauce.
au pain — bread-and-butter pudding. Another
pudding " au pain " is made of breadcrumbs,
milk, eggs, lemon peel, etc.
au pain bis — brown-bread pudding.
aux abricots — breadcrumbs, cream, sugar, yolks
of eggs and apricots, baked in a mould lined
with paste.
aux groseilles — a puree of gooseberries, with
178 MENUS MADE EASY.
breadcrumbs, eggs, etc.; baked in a mould
lined with paste.
Pouding aux marrons — a steamed pudding of
pounded chestnuts with butter, milk, eggs,
etc. It is served with apricot syrup or jam.
aux pommcs — a pudding of alternate layers of
breadcrumbs and stewed apples. It can be
baked or steamed. With the addition of
powdered ginger and spice it is called Poud-
ing de pommes au gingembre ; with ginger
syrup and pieces of preserved ginger, a
VIndienne; or with almonds and currants, a
la Suisse.
aux figues — a boiled mould of dried figs, suet,
milk, eggs, breadcrumbs, etc. Aux dattcs is
made in the same way with dates ; aux raisins,
with raisins.
a Vananas — Pineapple pudding. Whip sauce,
with the pineapple syrup, is served with it.
au gingembre — Ginger pudding*
au citron — Lemon pudding.
aux oranges is made in the same way as lemon
pudding, with oranges instead of lemons*
aux sultancs — -a light steamed pudding with
sultana raisins*
aux amandes — Almond pudding.
aux noix de coco— ^Cocoanut pudding.
ft la crime — Custard pudding.
a la vanillc — a light steamed pudding flavoured
with vanilla.
au clwcolat — a steamed mould of sponge cake in
ENTREMETS. 179
crumbs, butter, sugar, eggs, chocolate, etc.
Made with coffee instead of chocolate, it is
called Ponding Mocha.
Pouding an, caramel — custard pudding in a mould
•with burnt sugar. It is usually served cold,
with burnt sugar sauce, or with burnt brandy
and sugar, as Creme an caramel,
a la marmelade — a steamed mould of flour, sugar,
milk, eggs, marmalade, etc. ; served with mar-
malade sauce.
souffle — a very light steamed pudding; it is