A number of the old standard puddings can be found described under the respective letters; the list to follow here are names likely to be met with in French bills of fare.

Whence Comes Pudding

"English 'sweets' have an acknowledged place of honor in the science halls of the greatest French chefs. Le pouding is ' the pudding,' nothing more, nothing less; English by its name and English by its nature".

Pouding Aux Pommes

Apple pud-dihg of alternate layers of bread crumbs and stewed apples.

Pouding Aux Marrons

Chestnut pudding.

Pouding Aux Figues

Fig pudding.

Pouding Au Riz

Rice pudding.

Pouding Au Gingembre

Ginger pudding.

Pouding Au Chocolat

Made of sponge cake crumbled, moistened with raw chocolate custard, steamed.

Pouding Aux Caramel

A mould or individual small moulds are coated inside with candy made by melting sugar over the fire without water; the moulds are then filled with strong custard or other suitable mixture and steamed. When turned out the caramel coating comes with it and serves as sauce, as it is nearly dissolved.

Pouding A La Marmelade

A marmalade of any variety.

Pouding Au Biscuit De Savoie

A sponge cake pudding with brandy poured into it.

Pouding Au Pain

Bread pudding of any of the numerous varieties.

Pouding Au Pain Bis

Brown bread pudding.

Pouding Aux Abricots

An apricot pudding or apricot cream tart.

Pouding A La Victoria

A variety of plum pudding with dried cherries instead of raisins.

Pouding Au Macaroni

Macaroni pudding.

Pouding Au Vermicelle

Vermicelli pudding.

Pouding A La C'Reme De Riz

Ground rice pudding.

Pouding Au Tapioca

Tapioca pudding.

Pouding Au Sagou

Sago pudding.

Pouding A L'Ananas

Pineapple pudding or cream tart:

Pouding Au Citron

Lemon pudding.

Pouding De Cabinet

Cabinet pudding.

Pouding Genoise

A jelly roll made of a sheet of genoise cake roiled up with jam.

Tansy Pudding

"Of all the old-fashioned, simple-hearted old puddings formerly common, even in London eating-houses, cowslip and tansy were the most characteristic. Shakespeare no doubt partook of both of them. In both cases the tansy and 'cowslip have about as much to do with the puddings as the flint stone has with the proverbial broth. The pounded tansies are mixed with eggs and cream, spinach-juice, Naples buiscuits, sugar, white wine, and nutmegs. The mixture is thickened over the fire, then put into a dish lined with paste and baked.

This may not sound well, nevertheless it was a current pudding - we mean a popular pudding - not so many years ago".

Pouding Diplomatique

Diplomatic pudding. A cold cream ornamented in a mould. It is made like jaune-mange, or velvet cream, or Italian cream; a yolk of egg custard with gelatine in it enough to solidify it when ice cold, and flavored with brandy and vanilla. The mould is coated with clear wine jelly by turning it about on ice and decorated with candied fruits stuck on the cooling jelly. More candied fruits are mixed in the yellow cream which is then poured in to fill up the mould.

Pouding De Cabinet Glace

The same yellow cream with gelatine in it as for Diplomatic, but the mould lined with lady fingers like a charlotte, on the sides and the bottom covered with ratafias. Thick cream mixed with the gelatine custard. All set in ice and turned out and served very cold, with whipped cream.

Pouding Souffle A La Prinoesse

Yellow yolk of egg custard made with cream as for Diplomatic, then mixed with apcicot marmalade diluted with orange juice. When nearly cold some whipped whites mixed in, set on ice in a mould. In all these there should be 1 oz. gelatine to each quart- With too much gelatine the compositions are hard and leathery, with too little they will not keep shape. (For other puddings see Ices).