Practical gastronomy and culinary dictionary

-.^^ Have ready the suet finely chopped, the pineapple cut into small dice, ginger and pears chopped finely, and put into a basin with the cake and breadcrumbs. Moisten with the wine, rum, and juice of the lemon, add the sugar and the rind of half a lemon, finely chopped. Beat up the eggs thoroughly, and mix with the above. Butter a pudding-mould, dust with flour, pour in the preparation, tie over with a buttered paper or cloth, and steam from two to three hours. Remove the paper or cloth, turn out on a hot dish, and serve with sauce Sabayon, No. 633. 592. Pouding au Chocolat. — ^ lb. Caley's chocolate, SWEET ENTREMETS (HOT). 605 ^ pint milk, 1 oz. castor sugar, 2 oz. butter, 2 oz. flour, 2 oz. cakecrumbs, 4 eggs, f teasponful of vanilla essence. Break up the chocolate, put it with the milk in a stewpan, and boil up. Melt the butter, stir in the flour, cook a little without taking colour, add the cakecrumbs, moisten with milk, stir over the fire until it becomes thick and leaves the sides of the pan perfectly clean. Let the mixture get cool, then work the egg-yolks in one by one. Whisk the whites of eggs to a stiff froth, add this as well as the vanilla essence to the preparation, pour into a well-buttered plain mould, cover with a piece of but- tered paper, and steam for an hour and a half, or bake for one hour in a moderately heated oven. Turn out on a hot dish, and serve with chocolate sauce. 593. Pouding a la Berlinoise. — 4 oz. flour, 4 oz. butter, 4 oz. castor or loaf sugar, 4 oz. almonds, 8 eggs, 3| gills milk. Blanch, peel, and shred the almonds finely, and dry them in a cool oven. Sift the flour into a t3asin, stir in half of the milk, and beat to a batter. Put the butter and remainder of the milk in a stewpan, let boil, add the sugar and stir in the prepared batter, keep stirring until it begins to thicken, then pour into a basin and let cool. Work in the yolks of eggs, two at a time, beat well; add a pinch of salt to the whites of eggs, and whisk till stiff ; mix carefully with the above preparation ; fill into one or two well-buttered moulds, cover with a buttered paper, and boil from one and a half to two hours, according to size. Serve with orange sauce. 594. Pouding de Noel. — ^ lb. sioned raisins, ^Ib. picked and cleaned currants, J lb. candied peel cut into shreds, 1 peeled apple (russet) chopped, 2 oz. ground almonds, the rind of 1 lemon grated, | lb. suet finely chopped, ~ teaspoonful ground cloves, f teaspoonful ground cinnamon, | lb. breadcrumbs, ^ lb. flour, a pinch of salt, 5 eggs, | gill milk, | gill rum or brandy. Put all the dry ingredients in a large basin, mix 606 RECHERCHE COOKERY. thoroughly, work in the eggs one at a time, and the mm or brandy. Butter one or two pudding-moulds, fill with the mixture, tie over with a buttered cloth. Place the mould in a stock-pot or large stewpan three-parts full of boiling water, and boil for about four hours. Add more boiling water when needed. Take off the cloth, turn the pudding on a hot dish, dredge well with castor sugar ; pour about a gill of rum or brandy round the dish, and light the same the moment it is sent ta table. 595. Pouding Souffle a la Ananas.— J lb. fresh or pre- served pineapple, ^ pint milk, 2 inches vanilla pod, 4 oz. butter, 4 oz. castor sugar, 4 oz. Vienna flour, 3 eggs, angelique for garnish.