A kind of suet pudding, filled with cored apples,
currants, orange peel, etc. ; steamed in cloth.
Pouding d VImi:)eratrice. Empress pudding.
A kind of custard, baked in cups, served hot with
spiced sweet sauce.
Pouding Gmevoise. Geneva pudding.
Stewed rice and apple pudding, baked in the oven.
Pouding d la minute. Hasty pudding.
Usually made with eggs, milk, flour, and sugar, well
mixed, baked in a tin mould; a little jam or marmalade
is put at the bottom of the mould.
Pouding d Vltalienne. Italian pudding.
A kind of bread pudding, with cream, apples, and
dried fruit ; baked in a mould lined with puff paste.
Pouding d la Nesselrode. Nesselrode pudding.
A kind of cold chestnut pudding, flavoured with
maraschino liqueur ; garnished with whipped cream and
crystallised cherries.
Poudi7ig d V Orleans. Orleans pudding.
A cold custard or blancmange, mixed with crumbled
308 PRACTICAL GASTRONOMY
biscuits and finely cut candied peel, set in fancy
moulds.
Ponding a la Prince de Prince of Wales pudding.
Galles.
Made from yolks of eggs, sugar, lemon rind, almonds,
flour and butter ; baked in fancy tin mould.
Ponding d la Saxonne. Saxon pudding.
A kind of brown-bread pudding, with ground almonds
and crystallised fruit.
Souffles et Omelettes. Souffles and Omelets.
Souffle au cacao. Cocoa souffle.
Souffle au cafe. Coffee souffle.
Souffle an chocolat. Chocolate souffle.
Souffle aux ainandes. Almond souffle.
Souffle aux avelines ina- Souffle of burnt sugar fil-
linees. berts.
Souffle dla fecule de pommes Potato flour souffle.
de terre.
Sotcffle a la fecuJe de riz. Rice flour souffle.
Souffle cmxf raises en caisses. Strawberry souffle in cases.
Souffle a la minute. Hasty souffle.
Souffle a la polenta. Maize flour souffle.
Souffle a V orange. Orange souffle.
Souffle au citron. Lemon souffle.
Souffle au pain his. Brown bread souffle.
Souffle au p)onche. Punch souffle.
Souffle au riz. Rice souffle.
Souffle a la semoule. Semolina souffle.
Souffle au tapioca. French tapioca souffle.
Souffle a Vorge. Barley flour souffle.
Souffle aux abricots. Apricot souffle.
Omelette souffle aux peclies. Souffle omelet flavoured with
peaches.
Omelette souffle au hirsch. Souffle omelet flavoured with
kirschwasser.
Omelette souffle aux confi- Souffle omelet with fruit jam.
tures.
ENTREMETS — SWEETS • 309
Omelette souffle d la sur- Surprise souffle (omelets
prise. with ice cream in centre).
Omelette souffle a la van Hie. Souffle omelet with vanilla
flavour.
Omelette souffle a Veau Souffle omelet with orange-
cle fleurs cVoranger. flower water flavour.
Omelette souffle auchocolat. Souffle omelet with choco-
late flavour.
Omelette souffle aux ins- Souffle omelet flavoured
taches. with pistachio kernels.
Omelette au confiture. Jam omelet.
Omelette aux ahricots. Apricot omelet.
Omelette au rhum. Rum omelet.
Omelette a la hourgeoise. Pancakes.
Oriielette au four. Sugar pancakes (baked in
oven).
Omelette aux framhoises. Raspberry omelet.
Pannequets d la vanille. Vanilla pancakes.
Panneguets aux /raises. Strawberry pancakes.
Pannequets aux framboises. RasTgherry pancakes.
Pannequets aux confitures. Jam pancakes.
Pannequets au cacao. Cocoa pancakes.
Pancakes made in the ordinary way with a little of
Van Houten's cocoa and crushed macaroons mixed with
the batter ; rolled, dusted with sugar, and served with a
Page 108
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A kind of suet pudding, filled with cored apples,
currants, orange peel, etc. ; steamed in cloth.
Pouding d VImi:)eratrice. Empress pudding.
A kind of custard, baked in cups, served hot with
spiced sweet sauce.
Pouding Gmevoise. Geneva pudding.
Stewed rice and apple pudding, baked in the oven.
Pouding d la minute. Hasty pudding.
Usually made with eggs, milk, flour, and sugar, well
mixed, baked in a tin mould; a little jam or marmalade
is put at the bottom of the mould.
Pouding d Vltalienne. Italian pudding.
A kind of bread pudding, with cream, apples, and
dried fruit ; baked in a mould lined with puff paste.
Pouding d la Nesselrode. Nesselrode pudding.
A kind of cold chestnut pudding, flavoured with
maraschino liqueur ; garnished with whipped cream and
crystallised cherries.
Poudi7ig d V Orleans. Orleans pudding.
A cold custard or blancmange, mixed with crumbled
308 PRACTICAL GASTRONOMY
biscuits and finely cut candied peel, set in fancy
moulds.
Ponding a la Prince de Prince of Wales pudding.
Galles.
Made from yolks of eggs, sugar, lemon rind, almonds,
flour and butter ; baked in fancy tin mould.
Ponding d la Saxonne. Saxon pudding.
A kind of brown-bread pudding, with ground almonds
and crystallised fruit.
Souffles et Omelettes. Souffles and Omelets.
Souffle au cacao. Cocoa souffle.
Souffle au cafe. Coffee souffle.
Souffle an chocolat. Chocolate souffle.
Souffle aux ainandes. Almond souffle.
Souffle aux avelines ina- Souffle of burnt sugar fil-
linees. berts.
Souffle dla fecule de pommes Potato flour souffle.
de terre.
Sotcffle a la fecuJe de riz. Rice flour souffle.
Souffle cmxf raises en caisses. Strawberry souffle in cases.
Souffle a la minute. Hasty souffle.
Souffle a la polenta. Maize flour souffle.
Souffle a V orange. Orange souffle.
Souffle au citron. Lemon souffle.
Souffle au pain his. Brown bread souffle.
Souffle au p)onche. Punch souffle.
Souffle au riz. Rice souffle.
Souffle a la semoule. Semolina souffle.
Souffle au tapioca. French tapioca souffle.
Souffle a Vorge. Barley flour souffle.
Souffle aux abricots. Apricot souffle.
Omelette souffle aux peclies. Souffle omelet flavoured with
peaches.
Omelette souffle au hirsch. Souffle omelet flavoured with
kirschwasser.
Omelette souffle aux confi- Souffle omelet with fruit jam.
tures.
ENTREMETS — SWEETS • 309
Omelette souffle d la sur- Surprise souffle (omelets
prise. with ice cream in centre).
Omelette souffle a la van Hie. Souffle omelet with vanilla
flavour.
Omelette souffle a Veau Souffle omelet with orange-
cle fleurs cVoranger. flower water flavour.
Omelette souffle auchocolat. Souffle omelet with choco-
late flavour.
Omelette souffle aux ins- Souffle omelet flavoured
taches. with pistachio kernels.
Omelette au confiture. Jam omelet.
Omelette aux ahricots. Apricot omelet.
Omelette au rhum. Rum omelet.
Omelette a la hourgeoise. Pancakes.
Oriielette au four. Sugar pancakes (baked in
oven).
Omelette aux framhoises. Raspberry omelet.
Pannequets d la vanille. Vanilla pancakes.
Panneguets aux /raises. Strawberry pancakes.
Pannequets aux framboises. RasTgherry pancakes.
Pannequets aux confitures. Jam pancakes.
Pannequets au cacao. Cocoa pancakes.
Pancakes made in the ordinary way with a little of
Van Houten's cocoa and crushed macaroons mixed with
the batter ; rolled, dusted with sugar, and served with a