Pudding a la Rossini

Ingredients

• six large thin pancakes
• a pint of milk
• one-quarter of a pound of flour
• one-quarter pound of sugar
• two ounces of butter
• two ounces of grated cocoanut
• the rind of a lemon
• the yolks of six eggs
• the whites of six eggs

Method

1. 1

   Line a buttered pudding mold with pancakes.

2. 2

   Boil milk, add flour to make a thick batter, then remove from fire.

3. 3

   Whip in sugar, butter, cocoanut, lemon rind, and yolks.

4. 4

   Beat egg whites and fold in.

5. 5

   Fill mold and bake in a slow oven for about 40 minutes.

6. 6

   Serve hot with orange sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 68. The excerpt below is the record exactly as published.

Pudding a la Rossini Coffee Omelet with kidneys. Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), ID the center. Put some stewed kidneys at each end of the omelet. Rack of lamb. Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes ; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress. Rack of lamb, jardiniere. Garnish the lack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired. Sweetbreads braise, Henry IV. Braised sweetbreads with sauce Bear- naise, garnished with' Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads. Pudding a la Rossini. Cut six large thin pancakes in strips one inch wide, and line a buttered pudding mould with them, one overlapping the other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter ; then remove from the fire, whip in one-quarter pound of sugar and two ounces of butter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat the whites of six eggs

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