Montmorency Pudding - Pouding A La Montmorency

Put half a pint of new milk into a stewpan with two ounces of castor sugar and a split pod of vanilla; bring this to the boil, then mix into it two ounces of Marshall's Creme de Biz that has been mixed with half a gill of cold milk, and continue stirring till the mixture boils, then turn out into a basin and leave it till cool; mix into it two ounces of warm butter, one ounce of ratafia biscuit crumbs, the finely-chopped peel of one lemon, three raw yolks of eggs and the whites of same that have first been well beaten up with a whisk; stir all together and pour into a plain timbal mould that has been well buttered and sprinkled with finely-shredded blanched almonds and dried cocoanut; steam the pudding for one and a half hours (see page 433). When cooked turn out the pudding on to a hot dish on a dish-paper, and have an iced compote of cherries (see recipe) handed in a sauceboat, and serve for a dinner sweet.

Little Nicolo Puddings Petits Poudings A La Nicolo

Take two and a half ounces of freshly-made white breadcrumbs and one ounce of finely-chopped almonds. steep these in rather better than half a pint of lemon mixture as below for a quarter of an hour; then mix with four whole well-beaten eggs, one ounce of warm butter, two ounces of castor sugar, and pour into little dariol moulds that are well-buttered and ornamented all over with little rounds of French plums, dried cherries and angelica that are stamped out about the size of a threepenny-piece and well pressed to the side of the mould; steam the puddings for about three-quarters of an hour (see page 433). Then turn out and serve with a puree of any kind of iced fruit round them. Serve hot for dinner or luncheon sweet.

Lemon Mixture For Little Nicolo Puddings

Put three-quarters of a pint of single cream in a pan with the finely-chopped peel of two lemons; let it boil for ten minutes, then pour on to the breadcrumbs; add the strained juice of the lemons and use.

Parfait Pudding Pouding Parfait

Put into a basin two ounces of fresh butter and work it to a creamy consistency, add two ounces of vanilla sugar and work together for about ten minutes; then add a tablespoonful of black coffee, one teaspoonful of vanilla essence, two and a half ounces of vanilla biscuit-crumbs, one ounce of Marshall's Creme de Riz, and five raw yolks of eggs; when well mixed up add the whites of the eggs that have been whipped stiff, with a pinch of salt; then put it into a buttered mould that is lined with a buttered paper, and dusted over with biscuit-crumbs and castor sugar; steam it for eighty minutes (see page 433), then turn out and serve with hot Chocolate sauce (vol. i.) round the dish. Serve at once for a sweet for dinner or luncheon.

Princess Pudding - Pouding A La Princesse

Put half a pint of warm cream on the crumb of two French rolls, add two ounces of castor sugar, the finely-chopped peel of a lemon, a pinch of ground cinnamon, half a wineglass of Marshall's Maraschino Syrup, and the same of orange-flower water; beat up four eggs with a fork and add to the other ingredients. Take a plain Charlotte mould, and butter it well with cold butter; then line it all over with buttered foolscap paper cut to fit the mould; stone some French plums, press them out smoothly, and stamp them out with a plain round cutter about the size of a sixpenny-piece, also cut out in the same way some angelica or greengages and line the papered mould all over with these pieces; then pour in the pudding mixture, and steam for about one and a quarter hours (see page 433), when it should be quite firm; turn out on to a hot dish, remove the paper, and serve round the pudding a good Apricot or Pistachio sauce (vol. i. page 30).