Mousseline Pudding

Ingredients

• four oz. of butter
• four oz. of powdered sugar
• the yolks of ten eggs
• the whites of seven eggs

Method

1. 1

   Work the butter and powdered sugar to a pomade, adding the yolks of the eggs one by one while stirring.

2. 2

   Set on moderate fire until it veneers the spoon, then add the beaten egg whites.

3. 3

   Pour into a buttered mould, half fill it, and poach in a bain-marie for about thirty minutes.

4. 4

   Let stand for ten minutes before turning out.

5. 5

   Serve with a light Sabayon or fruit sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 421. The excerpt below is the record exactly as published.

MOUSSELINE PUDDING Work four oz. of butter and four oz. of powdered sugar to a pomade, and add the yolks of ten eggs, one by one; meanwhile stirring the preparation. Set the latter on a moderate fire until it veneers the withdrawn spoon ; then immediately add the whites of seven eggs

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