à la marmelade is marmalade pudding served with marmalade sauce.

à la Metropole is composed of layers of sponge cake, jam and custard, baked in a dish lined with paste, and covered with meringue.

à la Mousseline is a very light steamed pudding of lemon, sugar, butter and eggs, served with a sweet or whip sauce.

à la Nesselrode is an iced pudding, made of a rich custard, with a glace fruit, flavoured with liqueur. It is often made with chestnut cream.

à la Newcastle is a bread and custard pudding steamed in a mould lined with dried cherries.

à la Norvégienne is a mould of sago and fruit puree.

à la Portland is a rich boiled pudding of brown breadcrumbs, suet, chopped apples, ginger and dried fruits; served with a brandy whip sauce.

à la Princesse is an almond custard pudding with sponge cake, steamed in a mould decorated with dried cherries and sultanas, and served with a compote of fruit, or a rich custard.

à la Reine Mar- is a rich custard with raisins, citron guerite and preserved ginger.

à la St. Georges is a steamed pudding of biscuit crumbs, suet, butter, sugar and eggs, with dried apricots, flavoured with liqueur, decorated with dried cherries, and served with apricot sauce.

à la St. Martin is a boiled pudding of mincemeat with rice and eggs, served with burnt brandy sauce.

à la Saxe Gotha is a light breadcrumb pudding flavoured with almonds, baked over stewed fruit.

à la Saxonne is a steamed brown breadcrumb pudding with almonds and dried fruits.

à la Snowdon is a boiled pudding of suet, breadcrumbs, brown sugar and marmalade.

à la Turque is a coffee custard, steamed in a pipe mould lined with crushed ratafias, glazed with apricot jam, and served with dried cherries in the centre, and apricot sauce.

à la vanille is a light steamed pudding flavoured with vanilla.

à la Vénitienne is a cold custard and sponge cake pudding with layers of preserved fruits, set in a mould lined with jelly and decorated with fruit.

à la Victoria is a steamed pudding of flour, breadcrumbs, dried cherries, candied peel, cream, eggs and brandy; served with whip sauce. Another pudding of the same name is vanilla custard, served with a compote of fruit in syrup.

à la Wellington is composed of rolled pancakes set upright round a mould, the centre filled with a lemon custard; it is steamed, and served with a compote of fruit.

au bien-venu is a steamed pudding of suet, breadcrumbs, chopped almonds and candied peel, sugar, eggs and milk.

au biscuit de is a sponge cake with brandy, steamed

Savoie in a mould with custard and dried cherries.

au caramel is a custard pudding steamed in a mould lined with burnt sugar. It is usually served cold, with burnt sugar sauce, or with burnt brandy and sugar.

au chocolat is chocolate pudding. It may be steamed or baked.

au citron is lemon pudding.

au gingembre is ginger pudding.

au macaroni is macaroni pudding.

Pouding au miel is a boiled pudding of damsons or cherries, with breadcrumbs, butter, eggs and honey.

au pain is bread-and-butter pudding. Another bread pudding is made of breadcrumbs, with milk, eggs, sugar and lemon peel.

au pain bis is brown-bread pudding.

au Paradis is a steamed breadcrumb and apple pudding with brandy.

au riz is rice pudding; au sagou - sago; a la semoule - semolina; au tapioca - tapioca; au vermicelle - vermicelli. These puddings when steamed are often called Gateau instead of Pouding. A la Fran-çaise, they are served with a fruit sauce.

aux abricots is made of breadcrumbs, cream, sugar, yolks of eggs and apricots, baked in a mould lined with paste.

aux amandes is almond pudding.

aux figues is fig pudding - a boiled mould of dried figs, suet, milk, eggs and breadcrumbs. Aux dattes, is made in the same way with dates; aux raisins, with raisins.

aux groseilies is made of a puree of gooseberries, with breadcrumbs and eggs, baked in a mould lined with paste.

aux marrons is a steamed pudding of pounded chestnuts with butter, milk, eggs and sugar. It is served with apricot syrup or jam.

aux noix de coco is cocoanut pudding. aux oranges is an orange pudding, baked or boiled.

Pouding aux pommes is an apple pudding of alternate layers of breadcrumbs and stewed apples. It can be baked or steamed. With the addition of powdered ginger and spice it is called Pouding de pommes au giu-gembre; with ginger syrup and pieces of preserved ginger, it is a l'Indienne; or with almonds and currants, a la Suisse.

aux sultanes is a light steamed pudding with sultana raisins.

Bakewell is a batter of eggs, butter and sugar, flavoured with lemon or pounded almonds, over apricot or other jam, baked in a dish lined with paste.

de Mocha is a steamed mould of sponge cake in crumbs, butter, sugar, eggs and coffee, served with a coffee custard sauce.

de neige is a breadcrumb and jam pudding, covered with whipped whites of eggs.

glace à 1'Améri- is a border mould of damson water caine ice, with a walnut cream ice piled in the centre, and an iced custard sauce flavoured with rum.

glacé à la Carême is an iced pudding made of a puree of apples with cream, chopped almonds and citron, raisins and cherries, flavoured with curacao and maraschino.

glacé à l'Éloise is a mould lined with whipped Cream, and filled with custard and stewed cherries: iced, and served with custard over it.

Pouding glace à la Favorite is an iced pudding made of a custard of eggs and cream, with maraschino, crushed ratafias, powdered praline, and crystallized fruits. It is served with a hot champagne sauce coloured pink.

glace à la Noël is a chocolate cream, with chopped almonds, raisins, currants and candied peel; iced in a pudding mould, and served with a sprig of holly stuck in the middle, and a sauce of burning brandy.

glace à la is an almond cream, iced, and served

Parisienne with a compote of apricots flavoured with noyau.

glace à la Portu- is a rice cream flavoured with straw-gaise berry juice or syrup, iced, and served with a strawberry cream sauce. glace Prince de is a strawberry cream, iced, and Galles served with a macédoine of fruit in syrup flavoured with liqueur.

panache au is a steamed pudding of layers of chocolat a chocolate cake, and of a plain light cake, with custard; served with a fruit sauce.

souffle is a very light steamed pudding; it is served with wine or marmalade sauce, or with a syrup of fruit. Served with stewed fruit, it is aux fruits.

Quenelles à la creme are small quenelles of a paste of flour, cream, eggs, sugar and flavouring. They are also made a la semoule, with semolina.