(3104). Plumery Pudding (Pouding A La Plumery)

Pound four ounces of raw beef marrow, pass it through a sieve and place it in a vessel; beat it up to a cream, adding five egg-yolks and two whole eggs, one at a time. When this preparation becomes creamy add to it four ounces of powdered almonds passed through a sieve, two ounces of cracker dust, three ounces of crushed macaroons, two ounces of bread-crumbs soaked in rum, two ounces of angelica and one ounce of orange peel, both washed in hot water and cut into quarter-inch squares. When all these ingredients have been properly mixed incorporate slowly into the whole four egg-whites beaten to a very stiff froth; pour this preparation into a cylindrical buttered and sugared mold and cook it in a bain-marie in a very slack oven. Just when prepared to serve unmold the pudding on a dish, cover it with apricot marmalade (No. 3675), and serve with a sauce-boat of apricot sauce prepared with almond milk.

Apricot Sana With Almond Milk

Have two gills of apricot pulp, four ounces of sugar and two gills of water placed in a saucepan; stand it on the tire and allow to cook for a few moment-. then strain through a line strainer and add one gill of almond milk (No. 4): return it to the saucepan and heat the sauce without boiling; just when prepared to serve add a tablespoonful of noyau liqueur.

(3105). Rice Pudding A La Bagration (Pouding De Riz A La Bagration)

Wash half a pound of rice; blanch it properly in plenty of water, drain and put it into a saucepan with one quart of milk and half a stick of vanilla; let it cook for forty minutes in the own, then withdraw and suppress the vanilla; add to it three ounces of sugar, two ounces of butter, a pinch of salt, six yolks and one whole egg, mixing all well together. Stir in six ounces of candied fruits cut in quarter-inch dice, such as pears, greengages, pineapples, cherries, and lastly add three well-beaten egg-whites. Butter and sugar a dome-shaped cylindrical mold; fill it four-fifths full with the preparation and lay it in a saucepan with water to half its height; place it on the fire until the water boils, then in a slack oven to cook for fifty minutes. Remove the pudding from the fire, let it stand for five minutes, then unmold on a dish and cover with English cream vanilla sauce (No. 3004), having more of it served separately.

(3106). Rice Pudding, Fruit Sauce (Pouding An Riz, Sauce Aux Fruits)

Wash one pound of rice; blanch and cook in two quarts of milk and cream, half of each, proceeding the same as for rice pudding (No. 3105); when done sweeten with six ounces of sugar, finish it with a grated orange peel, a handful of chopped almonds, and two ounces of butter; remove it from the fire, and when almost cold incorporate fifteen to eighteen egg-yolks, one by one, without ceasing to beat up the preparation; add also twenty ounces of candied fruits cut in quarter-inch squares, and lastly twelve to fourteen egg-whites beaten to a stiff froth. With this fill five buttered and floured molds; place them in a deep baking-pan with hot water, and poach the puddings for nearly one hour in a slack oven. At the last moment unmold on a dish, cover them liberally with apricot and kirsch sauce (No. 3001 ), and serve separately a sauce-boatful of Bischoff sauce; for this see fried cream Pamela (No. 3013).