Timbales de Semoule a la Tortugaise

Ingredients

• 1 pint milk
• 3 oz. semolina or fine-grain fiorador
• 2 oz. caster sugar
• 3 whole eggs
• 1 white of egg
• 1 bottle or tin of apricots
• angelica
• glace cherries
• Vanilla-pod for flavouring
• a few almonds cut in halves or shreds
• 2 tablespoonfuls whipped cream
• maraschino syrup for sauce

Method

1. 1

   Put the vanilla into the milk for half an hour before boiling, then boil with the milk and take it out.

2. 2

   Bring the milk to the boil again, and stir in the semolina, boil for several minutes while stirring.

3. 3

   Remove from the fire, work in the sugar, the yolks and one white of egg, reserving the remainder of whites for beating up to a froth; this being carefully mixed into the above preparation as soon as it gets cool enough, the whipped cream and a few drops of maraschino liqueur should be added at the same time as the whites of eggs.

4. 4

   Butter six or eight small timbale moulds, fill the mixture into these, and steam for half an hour.

5. 5

   Warm up six to eight halves of apricots, some angelica cut into leaves, almonds, and halves of cherries.

6. 6

   Turn out the timbales on a hot dish, place half an apricot on top of each, decorate them tastefully with cherries, angelica, and almonds, pour over a nicely prepared apricot syrup flavoured with maraschino, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 448. The excerpt below is the record exactly as published.

Timbales de Semoule a la Tortugaise. — 1 pint milk, 3 oz. semolina or fine-grain fiorador, 2 oz. caster sugar, 3 whole eggs and 1 white of egg, 1 bottle or tin of apricots, angelica, glace cherries. Vanilla-pod for flavouring, a few almonds cut in halves or shreds, 2 tablespoonfuls whipped cream, maraschino syrup for sauce

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