mix gradually with tlie above. Have ready a well-
buttered charlotte mould, lined with buttered paper.
Bake in a hot oven for about twenty -five minutes. As
soon as cooked, turn out the pudding, send to table.
Serve a suitable sauce or syrup along with the pudding.
599. Pouding Soufile a la Parinentier. — Wash 6
large potatoes, bake them in their skins in the oven ;
when done, break the skin, scoop out the floury part
of the potatoes, rub through a sieve. To every | lb. of
puree, mix 2 oz. of finely sifted sugar, 2 oz. butter,
I pint boiling cream, and the rind of half a lemon, finely
chopped.
Beat the mixture with a wooden spoon until per-
fectly smooth, add 3 to 4 yolks of eggs, beat the whites
of 4 eggs to a stiff froth ; butter and flour a soufile-tin,
fasten a paper band, well oiled, round the top, to
prevent the mixture overflowing, bake from fifteen to
twenty minutes in a well-heated oven, turn out and serve
as soon as ready.
600. Bordure de Poires a la Reine. — 2 lb. small
stewing pears, 1 lb. loaf sugar, 1 oz. butter, 1 inch
whole cinnamon, 5 sponge cakes or a piece of Genoise
cake, 2 w^hole and 1 yolk of eggs, 2 oz. castor sugar,
1 gill milk, rind of half a lemon.
Peel the pears, core them, and put in a stewpan
with a quart of water, the loaf sugar, the piece of
cinnamon, and a few drops of cochineal. Let it boil
up, skim, and allow to simmer until the pears are
tender ; this will take about half an hour. Take out
the fruit, reduce the syrup to the proper consistency,
put the pears in the syrup again, and keep warm.
Butter a border-mould with clarified butter, line the
bottom with a piece of buttered paper, beat up the
eggs in a basin, add the castor sugar, milk, lemon
rind, finely chopped, and a few drops of cochineal, to
give it a pink colour. Cut the cake in slices, place it
in the mould, fill up with the custard mixture, and
stand the mould in a sautoir or baking-tin half filled
with boiling water ; cover with buttered paper, and bake
SWEET ENTREMETS (HOT) . 609
in the oven for forty minutes. Turn out on a hot dish^
remove the paper, arrange the pears in a row on the
border. Strain the syrup, pour over the pears, and
serve.
601. Poires au Riz a la Marquise. — Obtain a quart
tin of preserved Bartlett pears, open the tin, and heat
half in a well-tinned stewpan ; strain on a sieve, and
reduce the syrup with 2 liqueur glasses of vanilla
liqueur or Maraschino. Wash ^ lb. (| pint) rice, drain
and cook in not quite a pint of milk, with 2 oz. castor
sugar, } oz. butter, and the rind of i lemon, chopped
fine. When done, bind with 2 yolks of eggs, butter a
flat pudding-mould, fill in the prepared rice, turn out
on a dish. Dress the pears neatly in a pyramidal
form on the top, beat up two whites of eggs to a stiff
froth, add sufficient castor sugar to sweeten, spread
the surface and sides thickly with this. Ornament a
little, dust with sugar, and bake in a moderately heated
oven for fifteen minutes.
602. Casserole de Pommes au Riz. — 6 cooking-apples
(Wellington or Newtown), 4 oz. rice, 1 oz. butter,
1^ pint milk, 3 oz. castor sugar, i teaspoonful of salt,
1 oz. chopped almonds, 1 oz. orange peel, 1 yolk and
1 whole egg, 1| oz. glace cherries.
Page 276
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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mix gradually with tlie above. Have ready a well-
buttered charlotte mould, lined with buttered paper.
Bake in a hot oven for about twenty -five minutes. As
soon as cooked, turn out the pudding, send to table.
Serve a suitable sauce or syrup along with the pudding.
599. Pouding Soufile a la Parinentier. — Wash 6
large potatoes, bake them in their skins in the oven ;
when done, break the skin, scoop out the floury part
of the potatoes, rub through a sieve. To every | lb. of
puree, mix 2 oz. of finely sifted sugar, 2 oz. butter,
I pint boiling cream, and the rind of half a lemon, finely
chopped.
Beat the mixture with a wooden spoon until per-
fectly smooth, add 3 to 4 yolks of eggs, beat the whites
of 4 eggs to a stiff froth ; butter and flour a soufile-tin,
fasten a paper band, well oiled, round the top, to
prevent the mixture overflowing, bake from fifteen to
twenty minutes in a well-heated oven, turn out and serve
as soon as ready.
600. Bordure de Poires a la Reine. — 2 lb. small
stewing pears, 1 lb. loaf sugar, 1 oz. butter, 1 inch
whole cinnamon, 5 sponge cakes or a piece of Genoise
cake, 2 w^hole and 1 yolk of eggs, 2 oz. castor sugar,
1 gill milk, rind of half a lemon.
Peel the pears, core them, and put in a stewpan
with a quart of water, the loaf sugar, the piece of
cinnamon, and a few drops of cochineal. Let it boil
up, skim, and allow to simmer until the pears are
tender ; this will take about half an hour. Take out
the fruit, reduce the syrup to the proper consistency,
put the pears in the syrup again, and keep warm.
Butter a border-mould with clarified butter, line the
bottom with a piece of buttered paper, beat up the
eggs in a basin, add the castor sugar, milk, lemon
rind, finely chopped, and a few drops of cochineal, to
give it a pink colour. Cut the cake in slices, place it
in the mould, fill up with the custard mixture, and
stand the mould in a sautoir or baking-tin half filled
with boiling water ; cover with buttered paper, and bake
SWEET ENTREMETS (HOT) . 609
in the oven for forty minutes. Turn out on a hot dish^
remove the paper, arrange the pears in a row on the
border. Strain the syrup, pour over the pears, and
serve.
601. Poires au Riz a la Marquise. — Obtain a quart
tin of preserved Bartlett pears, open the tin, and heat
half in a well-tinned stewpan ; strain on a sieve, and
reduce the syrup with 2 liqueur glasses of vanilla
liqueur or Maraschino. Wash ^ lb. (| pint) rice, drain
and cook in not quite a pint of milk, with 2 oz. castor
sugar, } oz. butter, and the rind of i lemon, chopped
fine. When done, bind with 2 yolks of eggs, butter a
flat pudding-mould, fill in the prepared rice, turn out
on a dish. Dress the pears neatly in a pyramidal
form on the top, beat up two whites of eggs to a stiff
froth, add sufficient castor sugar to sweeten, spread
the surface and sides thickly with this. Ornament a
little, dust with sugar, and bake in a moderately heated
oven for fifteen minutes.
602. Casserole de Pommes au Riz. — 6 cooking-apples
(Wellington or Newtown), 4 oz. rice, 1 oz. butter,
1^ pint milk, 3 oz. castor sugar, i teaspoonful of salt,
1 oz. chopped almonds, 1 oz. orange peel, 1 yolk and
1 whole egg, 1| oz. glace cherries.