Creme Parisienne

This is the same as caramel custard (page 396), except that it is served hot. Butter well a flat mold or basin, ornament the bottom with a few candied cherries and angelica, pour over them caramel which is not browned deeper than an amber color, and do not use enough to float the fruits. Let it cool before adding the custard mixture. When it is baked, let the mold stand in the hot water until the moment of serving.

Fried Cream

1 pint of milk. cupful of sugar. teaspoonful of butter. Yolks of 3 eggs.

2 tablespoonfuls of cornstarch. 1 tablespoonful of flour. teaspoonful of vanilla. saltspoonful of salt.

Put the milk into a double boiler with the salt and a piece of cinnamon or lemon-zest. When it is at the boiling-point add the sugar; then the cornstarch and flour, which have been moistened in cold milk. Stir until thickened; remove, and turn it over the beaten yolks of the eggs. Place it on the fire again for a few minutes to set the eggs. Add the butter and flavoring, and strain it onto a flat dish, or biscuit-tin, making a layer three quarters of an inch thick. Let it stand until perfectly cold and firm (it may be made the day before it is used); then cut it into pieces three inches long and two inches wide. Handle the pieces carefully, using a broad knife-blade. Cover each one with sifted cracker-crumbs, then with egg, and again with crumbs; be sure they are completely covered. Fry the pieces in hot fat to an amber color; lay them on a brown paper in the open oven to dry, sprinkle them with sugar, and serve on a folded napkin. The crust should be crisp, and the center creamy, the same as a croquette. If the pudding stands long enough before being fried, it will not be difficult to handle. Have the fat smoking hot, and do not fry too long. This dish is recommended, as it is particularly good, and very easy to make.