A La Mode

Ingredients

• one pound of powdered sugar
• a quarter of a pound of ground sweet almonds
• the same weight of chocolate
• flavour with cinnamon
• Make into a soft paste with white of egg

Method

1. 1

   Line some patty-pans with puff-paste and put some of the mixture in the centre of each.

2. 2

   Bake, and when cold put a spot of whipped cream in the centre of each.

Nutrition per serving

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

the same weight of chocolate, and a quarter of a pound of ground sweet almonds ; add one pound > In case any of my readers should not understand this technical culinary term, it means line a mould. A LA MODE, 7 of powdered sugar and flavour with cinnamon. Make into a soft paste with white of egg. Line some patty-pans with puff-paste and put some of the mixture in the centre of each. Bake, and when cold put a spot of whipped cream in the centre of each. Baba k St Jacques. Take a quarter of a pound of flour, make a well in the centre, stir in half an ounce of German yeast, dissolved in water, roll it into a ball, and keep in a warm place wrapped in a cloth till it has risen to twice its original size. Take three quarters of a pound of flour, half a pound of butter, three eggs, half an ounce of powdered sugar, and a pinch of salt ; stir well together, add five eggs one after another, then the ball of yeast, an ounce of chopped citron, an ounce of currants, and two ounces of sultanas. Knead the paste thoroughly, and put it in a large mould capable of holding twice the quantity, leave till it has risen to nearly the top of the mould, bake, and when done turn out of the mould, and cover with the following sauce. Dis- solve some apricot jam in a tumblerful of clarified sugar, and a large wineglassful of rum, and boil till a thick sauce. Bakewell Pudding. Take a couple of ounces of butter, melt it, and run it through a fine sieve, incorporate with it two ounces of pounded white sugar, the beaten yolk of one egg, the white of one, and one ounce of finely chopped mixed candied peel. Have a pudding- dish lined with puff-paste, place on it a layer of 8 PUDDINGS AND PASTRY strawberry jam, then a layer of the paste, then a layer of apricot jam, and on the top of that some black currant jam, and then another layer of the mixture. Grate some sifted sugar over all, and bake for about an hour and a quarter. Baked Apple Pudding. Take half a pound of the pulp of the sharpest apples, after being well scalded, the yolks of four eggs, and the whites of three (all beaten separately), two and a half ounces of sifted sugar, the rind of one lemon grated, and the strained juice, and three ounces of melted butter. Mix all these ingredients well together, have ready a dish lined with thin paste, and then put in the apple mixture ; it should be put into the oven immediately after mixing ; it should be served cold. Ball Fritters. Take half a pint of milk, one spoonful of water and a little salt ; when it boils stir in as much dried flour as will make it stiff; then pound it in a mortar till very fine ; beat up the yolks of two eggs ; mix them well and pound it again ; cut the batter into small pieces with a spoon, and take care to make them of an equal size ; make them as round as possible, and fry them a light colour. The pan should be full enough to cover them, and the lard or dripping should boil when they are put in. Batter Pudding. Boil a pint of milk, and stir in three eggs beaten separately, and three and a half teaspoon- fuls of flour while the milk is nearly hot enough to A LA MODE, 9 boil ; do not let it boil whilst stirring in the flour, but take it off the fire or the eggs will curdle. Bake this batter half an hour, and serve wine or lemon sauce with it. The milk should be slightly salted before boiling. Beig^nets Souffles. Put two gills of water into a saucepan, a very little salt, a very full teaspoonful of sugar, the same quantity of butter, and a small piece of grated lemon-peel. When nearly boiling, remove from the fire, and add enough flour to make a light paste ; stir with a wooden spoon till smooth ; let it cool ; add one teaspoonful of vanilla essence, and break an egg into it and stir quickly, then another egg, and if necessary add still one more, to make it of the right consistency to drop slowly from a spoon. Then add the white of an egg beaten to a stiff" froth. Put aside for two hours and drop a small spoonful at a time into boiling lard. They should puff* up light and large, and when golden brown remove from the fat. Roll in powdered sugar and serve hot. Bengal Custards. Take two ounces of rice flour, mix this with three well-beaten eggs, a grate of nutmeg, two ounces of powdered sugar, and half a pint of milk. Mix well together, and put in patty-pans lined with puff'-paste and bake. Berkeley Pudding. Mix together half a pound of finely shred suet, two ounces of fine flour, a tablespoonful of grated lo PUDDINGS AND PASTRY bread-crumbs, one whole egg, or two if small, a grate of cinnamon, the same of nutmeg, a gill of milk, and a teaspoonful of essence of lemon. When well mixed pour into a mould and boil five hours. Serve custard sauce with it, flavoured with rum. Berlin Pancakes. Mix half a pound of flour and half an ounce of yeast with lukewarm milk, and allow it to rise ; then add a tiny pinch of salt, half an ounce of sugar, one and a half ounces of butter, a few drops of rose-water, three yolks of eggs, and a little milk ; work all to a soft paste till it is easily detached from the basin. Allow again to rise, divide into four, and roll out. Fill with raspberry jam, turn over and form them into balls, lay them on a cloth powdered with flour, and allow them to rise. Boil some clarified dripping fast, then put the pancakes into it, cover the pan with a lid till the cakes are well risen. If they are nicely yellowish on the lower side, turn 'er and allow them to bake well. Then take lem out of the pan, let the fat drip off, and powder ith cinnamon and sugar. The fat must not be lO hot, or the cakes will get too brown. If too >ld the cakes will not bake. The cakes may also : painted with raspberry jelly and dipped into larse sugar. Bird's-nest Pudding. Peel and core three apples, line a pudding-dish ith puff-paste, lay the apples at the bottom of the !sh, and stick long strips of citron round them ; ir to a cream half a pound of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.