Little Croustades A La Marquise Petites Croustades A La Marquise

Lightly rub the insides of some croustade or bouche moulds with butter, and thinly line them with short paste for tarts (vol. i.), and cook them as for ' Princess Tartlets,' and then dust the insides over with a little castor sugar, and return them again to the oven to dry the insides; partly fill the cases with the prepared pistachio custard, place half a cooked apricot or peach on the top of each, place on this half an un-crystallised cherry, pour Apricot sauce (vol. i.) round the dish, and serve while hot for dinner or luncheon.

Pistachio Custard For Little Croustades A La Marquise

Put into a stewpan one ounce of good butter, one ounce of fine flour, one ounce of castor sugar, and one and a half gills of new milk; stir till it boils, then add two raw yolks of eggs that have been mixed with a tablespoonful of brandy, the same of Maraschino, and two ounces of blanched and shredded pistachio nuts; colour with a few drops of Marshall's Sap Green, add a few drops of vanilla essence, stir altogether over the fire till the mixture thickens, but do not let it boil, and then use.

Pudding A La Clausen Pouding A La Clausen

Take one pint of new milk, and put it to boil with two ounces of finely-chopped fresh beef-suet; then pour it into a basin on to three ounces of freshly-made white breadcrumbs, one ounce of finely-chopped almonds, the finely-chopped peel of three oranges, two ounces of Marshall's Creme de Riz, and two ounces of castor sugar mix with four whole wellbeaten eggs, and then pour the mixture into any fancy mould without a pipe, first buttering this well, and then sprinkling it all over with finely-shredded lemon and orange peel and desiccated cocoa-nut. Tie the pudding over with a cloth, and cook it in a saucepan with boiling-water for two and a half to three hours; when cooked, take up, remove the cloth, and turn out the pudding on to a hot dish. Serve with cold Orange sauce (see recipe) in a sauceboat.

Boiled Batter Pudding Pouding Bouilli

Put into a basin two and a half ounces of warm butter, a teaspoonful of castor sugar, the very finely-chopped peel of one lemon, a saltspoonful of vanilla essence, and three and a half ounces of finely-sifted flour; mix these by degrees with three large or four small whole eggs, and three gills of new milk, stirring it into a perfectly smooth batter. Have a basin well buttered and dusted over with castor sugar and finely-chopped raw or candied lemon-peel; pour the batter into it, tie it over with a floured cloth, stand it in a stewpan with sufficient boiling water to cover it, and let it boil for one and a half hours, during which time occasionally turn the pudding round. When cooked, take up, remove the cloth, loosen the pudding from the basin with a knife, and turn it out on to a hot dish. Serve either plainly or with Apricot sauce (vol. i.) or any other nice jam sauce, for a dinner or luncheon sweet. Care must be taken that the pudding is sent to the table very hot.