Menus made easy, or, How to order dinner and give the dishes their French names

served with wine or marmalade sauce, or with a syrup of fruit. Served with stewed fruit, it is aux fruits, de cabinet, or a la Chanceliere — Cabinet pudding. This is also iced and served as Ponding glace a la Chanceliere. an biscuit dc Savoie — a sponge cake with brandy, steamed in a mould with custard and dried cherries. Bakeicell — a batter of eggs, butter and sugar, flavoured with lemon or pounded almonds, over apricot or other jam, baked in a dish lined with paste. a Vambre is Amber pudding — a puree of apples or other fruit, with yolks of eggs, baked in a dish lined with paste, covered with meringue. au mid — a boiled pudding of damsons or cherries, with breadcrumbs, butter, eggs and honey. a la Crccy is carrot pudding — a boiled pudding of 180 MENUS MADE EASY. chopped carrots, mashed potatoes, suet, flour, raisins and candied peel. Pouding a la Berkeley — a suet pudding flavoured with lemon, served with a rum custard. » a la Baronne — a boiled pudding of suet, raisins, flour and milk. a la Portland — a rich boiled pudding of brown breadcrumbs, suet, chopped apples, ginger and dried fruits ; served with a brandy whip sauce. a la Snowdon — a boiled pudding of suet, bread- crumbs, brown sugar and marmalade. a la Cowley — a pudding of mashed potatoes, almonds, sugar, eggs, etc. ; it is served covered with whip sauce. a la Mousseline — a steamed pudding of lemon, sugar, butter, eggs, etc. ; served with a sweet or whip sauce. a la Victoria — a pudding of flour, breadcrumbs, dried cherries, candied peel, cream, eggs, brandy, etc. ; served with whip sauce. Another pudding of the same name is a vanilla custard, served with a compote of fruit in syrup. a VAutrichienne — a rich raisin and marmalade pudding with brandy, boiled, and served with an orange brandy custard. a Vltalienne — macaroni and marmalade pudding. a la Franqaise — a breadcrumb pudding, covered with jam, and then with a whip of whites of eggs and jam. a la Saxonne — a steamed brown breadcrumb pudding with almonds and dried fruits. ENTREMETS. 181 Ponding a VAllemande, or a la Viennoise — a steamed pudding of bread cut in dice, almonds, raisins, lt sugar, custard, wine, etc.; served with whip sauce. a la JubiU — a steamed breadcrumb and jam pudding, served with wine sauce. Made with raspberry or strawberry jam, it is sometimes called Savarin a la Nelson, au Paradis — a steamed breadcrumb and apple pudding with brandy. a la St. Martin — a boiled pudding of mincemeat . with rice and eggs ; served with burnt brandy sauce. a la Genevoise — a baked apple and rice pudding. a VImperatrice — layers of rice and jam, with custard, baked in a dish lined with paste. a la Gitana — layers of bread and jam, with yolks of eggs and brandy, baked in a mould. a la Metropole — layers of sponge cake, jam and custard, baked in a dish lined with paste, and covered with meringue. de neige — a breadcrumb and jam pudding, covered with whipped whites of eggs. a la Norvegienne — a mould of sago and fruit pure'e. a la Clarence — a sponge cake and custard pud- ding with brandy, steamed in a mould decorated with dried fruits or sweetmeats. a VEspagnole — a sponge cake and custard pudding steamed in a mould lined with French plums, a Vlndienne—a sponge cake and custard pudding 182 MENUS MADE EASY. with ginger and slices of preserved ginger;