1164. Cabinet Pudding a la Sadi-Carnot.— Butter and sugar a pud- ding-mold of the capacity of three pints. Have ready four ounces of Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three ounces of currants, as for No. 1080, three ounces of finely chopped candied D ESSEX TS. 335 citron, and three ounces of candied cherries, cut in two. Mix well together, then with four ounces of the fruit cover the bottom of the mold, put on top a layer of biscuits a la cuillere (No. 1231), or slices of sponge cake, four more ounces of fruit, another layer of cake, and repeat twice more, and the mold will then be full. Put into a vessel a pint and a half of cold milk, six ounces of powdered sugar, three raw, fresh eggs, and a teaspoonful of lemon essence, and with a pastry-whip beat well for two minutes. Strain into another vessel, then pour it slowly and carefully over the cake in the mold, so that it will be thoroughly impregnated. Lay the mold in a square tin pan, filling it to half its height with hot water, then place in a moderate oven for one hour. Remove it from the pan, lay a dessert-dish over the mold, unmold, and decorate the top with fanci- ful designs of red-currant jelly (No. 1326); serve it hot with a sauce-bowl- ful of the following sauce (No. 1165). 1165. Sauce a la Sadi-Carnot. — Put in a saucepan two ounces of fresh butter, stir in one ounce of flour, and moisten slowly with a gill of cold water, turning continually; add two ounces of powdered sugar, place the pan on the stove, add half a pint of Chateau-Lagrange wine, and a tea- spoonful of vanilla flavoring. Stir well, and let boil for one minute, then remove, and strain it through a sieve into another saucepan; replace the pan on the corner of the stove so as to keep it hot, then take one ounce of citron, slice it as fine as possible, also one ounce of finely minced pistache; add them to the other ingredients, and finally stir in slowly a tablespoon- ful of red cura£oa; mix well together for one minute, then pour into the sauce-bowl, and serve. 1166. Caramel Pudding. — Put in a vessel four eggs with three ounces of powdered sugar, mix briskly with the pastry-whip for two minutes, then add one and a half pints of cold milk, and a teaspoonful of lemon essence; then mix well again for one minute, strain this through a sieve into another vessel. Butter and sugar well six small molds✪ Caramel Pudding as for maras- chino pudding (No. 1134), fill them one inch high with caramel (No. 1252), let cool off for five minutes, then pour in the preparation, dividing it equally; place them in a tin pan filled to half the height of the molds with warm but not boiling water, put in a moderate oven, and let steam for forty minutes. Take them out, turn them on a hot dessert-dish, and serve in their own sauce. This pudding may be prepared in cups instead of molds.

AI-modernized reading of the original text

1164. Cabinet Pudding a la Sadi-Carnot.— Butter and sugar a pudding-mold of the capacity of three pints. Have ready four ounces of Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three ounces of currants, as for No. 1080, three ounces of finely chopped candied D ESSEX TS. 335 citron, and three ounces of candied cherries, cut in two. Mix well together, then with four ounces of the fruit cover the bottom of the mold, put on top a layer of biscuits a la cuillere (No. 1231), or slices of sponge cake, four more ounces of fruit, another layer of cake, and repeat twice more, and the mold will then be full. Put into a vessel a pint and a half of cold milk, six ounces of powdered sugar, three raw, fresh eggs, and a teaspoonful of lemon essence, and with a pastry-whip beat well for two minutes. Strain into another vessel, then pour it slowly and carefully over the cake in the mold, so that it will be thoroughly impregnated. Lay the mold in a square tin pan, filling it to half its height with hot water, then place in a moderate oven for one hour. Remove it from the pan, lay a dessert-dish over the mold, unmold, and decorate the top with fanciful designs of red-currant jelly (No. 1326); serve it hot with a sauce-bowlful of the following sauce (No. 1165). 1165. Sauce a la Sadi-Carnot. — Put in a saucepan two ounces of fresh butter, stir in one ounce of flour, and moisten slowly with a gill of cold water, turning continually; add two ounces of powdered sugar, place the pan on the stove, add half a pint of Chateau-Lagrange wine, and a teaspoonful of vanilla flavoring. Stir well, and let boil for one minute, then remove, and strain it through a sieve into another saucepan; replace the pan on the corner of the stove so as to keep it hot, then take one ounce of citron, slice it as fine as possible, also one ounce of finely minced pistache; add them to the other ingredients, and finally stir in slowly a tablespoonful of red curaçoa; mix well together for one minute, then pour into the sauce-bowl, and serve. 1166. Caramel Pudding. — Put in a vessel four eggs with three ounces of powdered sugar, mix briskly with the pastry-whip for two minutes, then add one and a half pints of cold milk, and a teaspoonful of lemon essence; then mix well again for one minute, strain this through a sieve into another vessel. Butter and sugar well six small molds as for maraschino pudding (No. 1134), fill them one inch high with caramel (No. 1252), let cool off for five minutes, then pour in the preparation, dividing it equally; place them in a tin pan filled to half the height of the molds with warm but not boiling water, put in a moderate oven, and let steam for forty minutes. Take them out, turn them on a hot dessert-dish, and serve in their own sauce. This pudding may be prepared in cups instead of molds.

Records on this page

Caramel Pudding

The table