(3110). Spanish Pudding (Ponding A L'Espagnole)

Put four ounces of clarified butter into a saucepan and heat it well, then add to it eight ounces of white bread-crumbs and let it cook until it becomes a fine golden color, while stirring it from time to time with a spatula; withdraw the saucepan from the tire and dilute the preparation with a gill of milk and a gill of cream and dry it for a few moments over the fire. Add to it the peel of one lemon, a pinch of salt, a tablespoonful of rum, three ounces of sugar and six egg-yolks; stir well and lastly mix in the well-beaten whites of six eggs. Butter and sugar a dome-shaped cylindrical mold, till it up with the preparation and place it in a saucepan with boiling water to half its height; set the saucepan on the fire to have the liquid come to a boil, then withdraw it at once and push it into a slack oven so that the pudding can cook for forty-five minutes. When this is accomplished take it out and let it stand from five to six minutes; uumold on a dish and cover with an English cream vanilla sauce (No. 3004) with rum added; serve more of the sauce apart.

(3111). Tyrolean Pudding (Pouding A La Tyrolienne)

Soften five ounces of beef marrow, run it through a sieve into a vessel and beat it up to a cream, adding five egg-yolks and five whole eggs, one at a time. As this becomes frothy put into it six ounces of apricot marmalade ( No. 3675), six ounces of grated chocolate, six ounces of lady finger crumbs soaked in a gill and three-quarters of double cream, three ounces of Smyrna raisins well cleansed and washed in hot water, and lastly beat in six very stiff egg-whites. Butter and sugar a dome-shaped mold with a cylindrical center, fill it with the preparation and place it in a bain-marie in a saucepan; bring the water to a boil, then push it into a slack oven to cook for forty to forty-five minutes; take it from the oven and let stand for a few moments before unmolding on a dish; cover over with chocolate sauce and serve more of the same separately.

Chocolate Sauce - Dilute two ounces of chocolate with two gills of water and a gill of vanilla syrup; let boil, then strain through a fine strainer and add one gill of rich cream.

(3114). Pudding With Hazel-Nuts - Souffled (Pouding Souffle Aux Noisettes)

Dilute in a saucepan seven or eight spoonfuls of rice fecula with four to six gills of hazel-nut milk, prepared the same as almond milk (No. 4); add to it a grain of salt and a piece of butter; thicken the preparation over the fire, stirring it about with;a spoon; after it attains the consistency of a souffle preparation remove and add to it a quarter of a pound of vanilla sugar (No. 3165) and a quarter of a pound of butter, then ten egg-yolks, one whole egg, two spoonfuls of whipped cream and four egg-whites beaten to a stiff froth. Butter a timbale mold, fill it with the preparation laid in alternate layers with slices of biscuit cut very thin, cover over with some apricot marmalade (No. 3675), and when the mold is full set it in a saucepan containing hot water to reach to half its height, then poach for three-quarters of an hour in a bain-marie. At the last moment unmold it on a dish and cover with English cream with almonds and vanilla (No. 42), serving more of the sauce (No. 3004) separately.