Pudding or 'Creme Reine des Fees'

Ingredients

• Prepare the whites of four eggs
• Boil in a utensil large enough to take the sheet of paper, four quarts of water, containing two and a half lb. of sugar
• and one-quarter pint of Kirsch
• one and a half ounces of candied fruit

Method

1. 1

   Set the meringue in shapes resembling large buttons on a sheet of paper.

2. 2

   Slip the sheet into boiling syrup, withdraw it as soon as it separates from the meringue, poach them, drain on linen, and let cool.

3. 3

   Make two Bavarois preparations, one white and vanilla-flavoured, the other pink and flavoured with Curagoa.

4. 4

   Set these in layers in a mould, distributing the meringues between each layer.

5. 5

   Keep surrounded by ice for two hours, then turn out on a napkin.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 441. The excerpt below is the record exactly as published.

UDDING OR ‘‘ CREME REINE DES FEES” Prepare the whites of four eggs as for Italian meringue (No. 2383), and add to the sugar, while cooking, its bulk of quince jelly, and, at the last moment, one and a half ounces of candied fruit, cut into dice, macerated in Kirsch and carefully drained. Set the meringue, in shapes resembling large buttons, on a sheet of paper. Boil in a utensil large enough to take the sheet of paper, four quarts of water, containing two and a half lb. of sugar and one- quarter pint of Kirsch

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