Lemon Cream Pudding Pouding Au Creme De Citron

Put four ounces of butter into a basin and work it till quite white with a wooden spoon or the hand; then add six ounces of castor sugar and work again for about ten minutes with the finely-chopped peel of three lemons and the strained juice of two, add four ounces of fine flour and five raw yolks of eggs by degrees; then mix in' the whites of the eggs whipped stiff, and the eighth of an ounce of Cowan's Baking Powder; then put it into a plain mould that is buttered and dusted over with browned breadcrumbs, and steam for rather better than one hour (see page 433); turn out on a hot dish. Have iced lemon cream sauce handed in a sauceboat.

Lemon Cream Sauce For Pudding

Take the finely-chopped peel of two lemons, put it into two and a half gills of milk, bring to the boil, and infuse for about fifteen minutes in the bain-marie; then mix with two ounces of castor sugar; when dissolved and cool mix it with half a pint of cream, put into the charged freezing-machine, freeze and then serve.

Sago Pudding A La Francaise Pouding De Sagou A La Francaise

Put into a stewpan one and a half ounces of castor sugar, three and a half gills of new milk, the finely-chopped peel of a lemon, and one and a half ounces of good butter; bring this to the boil, then mix into it three ounces of French packet sago; stir again over the fire until the contents boil, then cook slowly for ten to fifteen minutes and let the mixture cool, and mix well into it two whole raw eggs and two whites of egg; put into a turban mould (or any other mould with a pipe) which has been brushed over with warm butter, then dusted over with fine flour and castor sugar mixed in equal quantities, and steam the pudding (see page 433) for one hour. When cooked, turn out and serve hot, with the sauce, prepared as below, around the base and in the centre, for a dinner sweet or for luncheon.

Sauce For Sago Pudding A La Francaise

Put into a stewpan half a pint of water, one and a half ounces of castor sugar, two tablespoon-fuls of finely-cut pineapple, and the peel of half a lemon very finely chopped; bring this to the boil, then mix into it till smooth one ounce of the best arrowroot that has been mixed with the strained juice of a lemon and an orange, and two gills of pineapple or other fruit syrup; stir these till boiling, add a few drops of carmine, then use.

Eggs With. Pistachio Nuts Oeufs Aux Pistaches

Put half a pint of cream into a stewpan with two ounces of castor sugar and the very finely-chopped peel of one lemon; place the stewpan in the bain-marie, and let it remain for half an hour on the side of the stove; put into another stewpan one ounce of fine flour, and one ounce of butter, mix together till smooth, then add the cream mixture, and stir till it boils; have six good whole eggs beaten up with a fork, flavour with one tablespoonful of orange-flower water and a few drops of essence of vanilla, add three ounces of finely-shredded and blanched pistachio nuts, and eight or ten drops of Marshall's Sap Green, and pour this with the cream mixture into a buttered saute pan; stir with a wooden spoon for two or three minutes over the fire until thick and like a batter, then turn out on to the dish on which it is to be served; cover over with meringue mixture (vol. i.), forming roses of it with a forcing bag and large rose pipe (see design, Asperges a la Princesse), then dust over with icing sugar, and put into the oven on a tin containing boiling water; when a pretty fawn colour and crisp on the top, sprinkle here and there some shredded pistachio nuts, and serve quite hot for a dinner or luncheon sweet.