Pudding a la Gitana

Ingredients

• six ounces of apricot jam
• four single layers of these biscuits
• the yolks of five eggs
• a pint of milk
• sugar to taste
• a few drops of vanilla essence

Method

1. 1

   Spread sponge fingers with warmed apricot jam.

2. 2

   Layer in souffle dish and pour hot custard made with egg yolks, milk, vanilla, and sugar.

3. 3

   Soak for 2-3 hours, then bake until warmed through and top with whisked egg whites.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 1. The excerpt below is the record exactly as published.

PUDDING A LA GITANA. Consomme Reforme (Soup with "Reforme" Gar- nisli). — Put into a saucepan a pound of knuckle of veal, a piece of lean bacon, and, if possible, some fowl bonee, with five to six pints of second stock, and salt to taste. Let this boil up, and then, having removed all scum, add the necessary vegetables, and when it has boiled up once more put the saucepan at the side of the stove to simmer for three or four hours. Then strain through a clean napkin, and, if necessary, clarify with the whites and shells of two eggs. In the meantime cut from some cooked breast of chicken and from some cooked ox tongue an equal quantity of Julienne-like strips about one- eighth of an inch wide and two inches in length. Cut some truffles in similar strips, and put them all in a sauce- pan with sufficient cold stock to well cover them. Bring to the boil, then strain, and place the strips of chicken, &c. B Little French Dinners. at the bottom of the soup tureen ; pour on them as much of the above stock as is wanted for soup, and serve. (For recipe for Consomme, see p. 60). Boucliees de ris d'agnean (Patties of Lamb's Sweetbreads). — Roll out some puff paste to the thickness of a quarter of an inch. Cut out of it a dozen rounds with a fluted cutter one inch and a quarter in diameter and place them on a baking- sheet. Roll out the remainder of the paste to about half the thickness, and with the same cutter stamp out a similar quantity of rounds. Moisten the edges of the circles of paste on the tin with a little water, and on the top of them place carefully the rounds of paste that were rolled out last, but before doing so mark in each of these latter a circle about one- sixth of an inch deep with a plain cutter about half the size of the one previously used. Brush over each bouchee with white of egg and bake them in a brisk oven for about eight minutes. Then carefully remove the lids with the point of a knife, scoop out the soft paste inside and fill them with lambs' sweetbreads previously pi-epared as follows : Soak some lamb's sweetbreads for an hour in salt water, then put them into a saucepan on the fire, bring the water to the boil, and let the sweetbreads simmer for about ten minutes, after which lay them in some cold water. When cold trim them neatly, and cut them up into rather small pieces, and put them into a stewpan with enough white stock to cover them well. Let them stew gently for about three-quarters of an hour, then strain off nearly all the stock, and add to it an ounce of butter which has been well mixed with half an ounce of flour. Stir on the fire for about ten minutes, then strain, and add the yolks of one or two eggs, a few button mush- rooms, and lastly the pieces of sweetbread. Let the whole simmer for about ten minutes, and finish with a few drops of lemon juice, addingpepper and salt if necessary. Havingfilled the bouchees, which should be kept hot in the screen, replace the lids, and serve as hot as possible on a folded napkin. Little French Dinners. Filet de boeuf a la Napolitaine (Fillet of Beef with Macaroni) — Take a fillet of beef, trim it neatly, and lay it in a pie dish with an onion cut in slices, two bay leaves, a sprig of parsley, whole pepper and salt, and pour plenty of olive oil over it. Let the fillet lie in this marinade for at least six hours, turning it over occasionally. Then roast it at a brisk fire, let it be rather underdone, and serve surrounded with macaroni cooked as follows : Put into a saucepan three parts of a sixpenny bottle of French tomato conserve, an ounce and a half of butter, two or three spoonfuls of good gravy, and pepper and salt to taste. Bring to the boil, simmer for a few minutes, then add, a little at a time, some round macaroni, Zita, which has been previously boiled in salted water for twenty-five minutes and thoroughly drained. Toss all gently together and mix in at the last three tablespoonfuls of grated Parmesan cheese. Epinards a la Creme (Spinach with Cream). — Pick and wash three pounds of spinach and put it in a large saucepan, rather more than half full of boiling water, with a little salt. At the end of twelve minutes, take the saucepan off the fire and put the spinach into cold water. Then take it up a handful at a time, and, having squeezed out all the water from it, pass it through a hair sieve. When this is done, put the spinach into a clean saucepan with two ounces of butter, and pepper and salt to taste, and let it cook slowly, stirring it occasion- ally for about a quarter of an hour. Lastly, add two or three tablespoonfuls of cream, mix well and serve piled up in the centre of the dish and surrounded with fried croutons of bread. Pudding a la Gitana (Gitana Pudding). — Spread some sponge fingers (Savoy biscuits) with some apricot jam, which has been slightly warmed and passed through a sieve. About six ounces will be sufficient. Put four single layers of these B 2 Little French Dinners. biscuits in a round china souffle dish, about seven inches in diameter and two to three inches deep, and pour on them a hot custard made with the yolks of five eggs, a pint of milk, a few drops of vanilla essence and sugar to taste

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