Pudding A La Bourneville Pouding A La Bourneville

Take half a pound of freshly-grated cocoanut, two ounces of freshly-made white breadcrumbs, the finely-chopped peel of one large lemon, three-quarters of a pint of cream, four whole eggs, half a pint of new milk, and mix them all together with a whisk; then pour the mixture into a buttered pie-dish, and place it in a moderate oven for about one hour, when the contents should be set like a custard; whip stiffly four or five whites of eggs with a pinch of salt, then mix in half a pound of castor sugar, and put this into a forcing bag with a large rose pipe; then force it out on to the top of the pudding, completely covering it, place it in a moderate oven till a pretty fawn colour, then garnish with cut dried cherries and angelica, and sprinkle round the edge some blanched and finely-shredded pistachio nuts.

Little Creams A La Marguerite Petites Cremes A La Marguerite

Rub some little ballette moulds over with butter, dust them over with biscuit crumbs, and fill them with a chocolate custard prepared as below; stand them on a fold of paper in a stewpan, placing them in some small bouche moulds to keep them upright; pour round them sufficient boiling water to cover three parts the depth of the moulds; place the cover on the pan and let the contents poach in a moderate oven till firm; then take them up, turn out of the moulds, cut a small piece off the bottom of each to enable them to stand upright, arrange them on a cool waxed baking-tin and by means of a forcing bag with a plain pipe mask them over with meringue mixture (vol. i. page 325), dust each over with icing sugar and put them in a moderate oven for about half an hour, when they should be a nice golden colour; dish up and serve with Apricot (vol. i. page 29) or other sweet sauce round the dish, either hot or cold.

Chocolate Custard For Little Creams A La Marguerite

Break five whole fresh eggs into a basin, add two ounces of castor sugar, a tea-spoonful of vanilla essence, one tablespoonful of cooking brandy and one and a half gills of thick cream; mix together with a fork till the mixture runs quite smooth, then tammy, add two tablespoonfuls of chocolate puree as below, then use. Put into a stewpan a quarter-pound of finely-cut Fry's Caracas Chocolate and half a pint of warm water; stir till boiling, simmer for fifteen minutes, stirring frequently, and when quite smooth use.

Bread Pudding A L'anglaise Pouding De Pain A L'anglaise

Take three ordinary-sized French rolls, cut them into thin slices, and place them in a basin; pour over them four ounces of butter that has been warmed, and sprinkle lightly with ground ginger and finely-chopped lemon peel. Make one pint of single cream hot, and mix with it four ounces of castor sugar, six thoroughly beaten-up whole eggs, a wine-glassful of cooking brandy, a tablespoonful of orange-flower water, and two ounces of macaroons that have been pounded till smooth; mix all these ingredients together with the other mixture; then take a fancy or plain mould without a pipe, brush over the inside with warm butter, and dust this over with fine flour and castor sugar mixed together in equal quantities; put the prepared mixture into the mould, and then place it on a baking-tin on which is a thin layer of salt, to prevent the bottom of the pudding getting too dark a colour; put the pudding in a moderate oven and bake for one hour and a quarter, when it should be a nice golden colour; then take up and turn out carefully on to a hot dish, and serve with Pistachio sauce (vol. i. page 30), or any other nice sauce round for a dinner or luncheon sweet.