1390. Dampfnudeln, Or German Dumplings

These are made with the same kind of paste as the krapfen (No. 1388), but half the quantity will suffice for this purpose. When the fermentation of the paste has properly taken place, let it be laid on the pastry-slab, kneaded into a dozen small rolls, and then placed in a deep sautapan, about an inch apart from each other : as much warm milk must be poured over them, as will suffice to cover their surface, and as soon as they have risen to nearly twice their original size, put them in the oven to be baked of a light color; just before withdrawing them from the oven, see that the milk is not absorbed by dampfnudeln, and let them be glazed over with sugar and the red-hot salamander. Dish them up on a napkin, and send some vanilla-custard sauce separately in a sauce-boat.

1391. Pudding, A La Coburg

For this purpose it is necessary to have some ready-baked brioche. This should be cut in circular slices, about an inch less in diameter than the mould intended to be used for the pudding; the slices of brioche must be placed on a dish, and soaked in maraschino. The sides of the mould should be spread with butter, and ornamented with dried cherries and candied citron; and previously to placing the pieces of brioche in the mould, let each of them be spread with apricot-jam; the mould must then be filled up with some vanilla-custard prepared for the purpose, part of which must, however, be reserved for the sauce. The pudding should be steamed in the usual way for about an hour and a quarter, and when done, turned out on its dish, and the sauce poured over it.

1392. Pudding, A La Francaise

Take the following ingredients: - Twelve ounces of chopped marrow, eight ounces of flour, eight ounces of apricot-jam, four ounces of chopped apples, six ounces of dried cherries, six ounces of candied orange-peel and citron, four ounces of sugar, a little grated nutmeg, six cloves (pounded), a tea-spoonful of cinnamon-powder, the zest of the rind of two oranges on sugar, five whole eggs, a glass of brandy, a little salt, and about half a pint of cream.

Put the above ingredients into a large basin, and mix them well together; spread a mould with butter, shake a little flour about the inside, fill it with the pudding, and after tying it up in a cloth, boil it for about four hours, and when done, dish it up with a German custard-sauce, made as follows: -

Put four yolks of eggs into a bain-marie or stewpan, together with two ounces of pounded sugar, a glass of Sherry, some orange or lemon peel (rubbed on loaf sugar), and a very little salt. Whisk this sharply over a very slow fire, until it assumes the appearance of a light frothy custard.

1393. Pudding, A La Viennoise

Ingredients required : - Twelve ounces of brioche, or crumb of bread cut up into small dice, two glasses of Madeira, the rind of two lemons, two ounces of sweet, and half an ounce of bitter almonds pounded, six ounces of sultana raisins, a burnt-sugar custard, made with eight yolks of eggs, a pint of cream, two ounces of burnt-sugar, and sweetened with six ounces of loaf-sugar.

Put the brioche, almonds, rind of lemon (rubbed on sugar), and the sultanas, into a large basin; pour the Madeira to this, and when it has been absorbed by the brioche, etc, pour as much of the burnt-sugar custard on it as will suffice to complete the quantity required to fill the mould. Then, spread the inside of the mould with butter, decorate it with candied orange-peel, and fill it with the above preparation. This pudding must be steamed for about an hour and a half, and when done, turned out on its dish, some custard or arrow-root-sauce poured over it, and sent to table.