Pudding a la Mousseline

Ingredients

• mix in 2 ozs. of powdered sugar
• 2 ozs. of fresh butter
• the yolks of four eggs
• Grate the rind of two lemons
• squeeze the juice

Method

1. 1

   Put in a stewpan and stir briskly; let the mixture just come to the boil.

2. 2

   Set it to cool in a basin; when quite cold, stir in one more yolk.

3. 3

   Whip four whites to a firm froth, and mix in carefully, so that the mixture is perfectly smooth and uniform.

4. 4

   Butter a plain mould, fill with the mixture, steam for three-quarters of an hour.

5. 5

   Surround with either fruit-syrup sauce or 'chaudeau' sauce.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 160. The excerpt below is the record exactly as published.

PUDDING A LA MOUSSELINE. 399 Spread plum or any other firm kind of jam on it, roll it over and over, and return it to the oven till firm ; serve with white sugar over it. Pudding a la Mousseline. Grate the rind of two lemons, squeeze the juice, mix in 2 ozs. of powdered sugar, 2 ozs. of fresh butter, and a pinch of salt, and the yolks of four eggs

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