204. +Pudding a la Polonaise.+-- Beat the yolks of 10 eggs and 2
whole eggs with an egg beater with 1-1/2 pints Rhine wine (or white
wine), 1 cup sugar and the grated rind of 1 lemon and the juice of
4; strain this into a large kettle and beat over a slow fire till
nearly boiling; remove the kettle, place it into cracked ice or cold
water and continue beating till cold; in the meantime soak 1-1/2 ounces
gelatine in 1/2 cup cold water for 15 minutes, add 1/2 cup boiling water
and stir over the fire till dissolved; then stir it slowly into the
cream, beating constantly; add lastly 1/2 cup rum; next place a cream
form into cracked ice, put in a few spoonfuls cream and put over
this a layer of vanilla wafers which have been soaked in sugar syrup
with a little rum; after 5 minutes add more cream and wafers;
continue until the cream is used up; leave on ice for 2 hours; when
ready to serve dip the form into hot water, turn the pudding onto a
round dish and serve; sufficient for 12 persons. If this pudding is
too large half the quantities may be used.
205. +Peach Pudding (with Champagne).+-- Pare and cut into halves 1-1/2
dozen large, ripe peaches; put them into a dish with the blanched
pits, add 1 cup sugar, 1 teaspoonful vanilla, or put 1/2 stick vanilla
between the fruit; cover and let them stand about 2 hours; then
divide the peaches into 2 parts: press one part through a hair sieve
and add the peach juice and 1-1/2 ounces gelatine previously soaked in
cold water and dissolved in boiling water; when this is well mixed
set it aside; cut some small sponge cakes into slices, put on a
plate and pour a little champagne over them; set a plain tin form
into cracked ice and pour in some champagne jelly (see Jelly); let
it get firm and lay in the center one of the peach pits; lay around
this some of the peach halves, pour a few spoonfuls more jelly over
them and then a thin layer of whipped champagne jelly which has been
colored with cochineal to a delicate pink; add to the peaches which
have been pressed through a sieve 1 pint whipped cream and 1/2 bottle
champagne; fill the cream in alternate layers with peaches and
sponge cake into the form; let the last layer be cream; let the form
remain 2 hours longer in the ice; in serving dip the form in hot
water, turn the pudding onto a handsome dish and garnish the edge
with small croutons of champagne jelly which has been colored to a
delicate pink with cochineal. White wine may be substituted for
champagne.
206. +Pineapple Pudding a la Royale.+-- Pare and cut in half a nice,
ripe pineapple; remove the hard part from the center and cut the
pineapple into fine slices; put into a bowl and sprinkle 8
tablespoonfuls sugar over them, cover and let stand 2 hours; in the
meantime prepare 1 pint white wine jelly; set a plain tin form into
cracked ice, pour some jelly into it and let stand till firm; then
put a wreath or a star of pineapple over the jelly, sprinkle a few
blanched almonds between them and pour some more jelly over it; when
this is firm turn form on its side, pour a little jelly in and keep
turning in the cracked ice till jelly is firm; lay slices of
pineapple on the sides, sprinkle blanched almonds cut into strips
between, pour over a little more jelly and turn the form till all is
firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes
and add 1 ounce gelatine which has been previously soaked in 1/2 cup
cold water and dissolved in 1/2 cup boiling water; remove the slices
of pineapple, add the juice from pineapple to the boiled syrup, set
this into cracked ice and stir till it begins to thicken; then add 1
pint whipped cream and fill the cream into the form alternately with
layers of lady fingers and macaroons which have been previously
dipped into the syrup; cover the form and pack it in ice for 2
hours; cut the remaining slices of pineapple into dice, mix with
some of the cold jelly, put in small tin forms and garnish the
pudding, when turned out, with them.
207. +Orange Pudding a la Maltaise.+-- Boil 1-1/2 cups sugar with 1 cup
water 5 minutes; add the juice of 6 oranges, the grated rind of 2
and 1-1/2 ounces gelatine which has been soaked for 1/2 hour in cold
water; stir until gelatine is melted, strain through a fine sieve,
place on ice and stir till it begins to thicken; then add 1 pint
whipped cream; mix the juice of 6 oranges and 1 lemon with 1 cup
sugar syrup and strain through a sieve; cut the crust off a sponge
cake which has been baked in a deep pan the day before, cut the cake
into slices about 1/2 inch in thickness and dip each slice in the
orange liquor; set a plain tin form into cracked ice and pour in 1/2
pint plain orange jelly (see Jelly); let this get firm; decorate the
bottom with a wreath of green pistachio nuts or blanched almonds and
currants, or any kind of fruit, such as strawberries, cherries or
plums; pour over some jelly; as soon as firm add a few spoonfuls
jelly, then a layer of the orange cream and over this the sponge
cake; continue with layers of cream and sponge cake till all is
used; let the last layer be cream; let the form remain in ice for 2
hours; in serving turn the pudding onto a handsome round dish and
garnish with orange quarters glazed with sugar.
208. +Pudding de Savoie a l'Orange.+-- Remove the skin from 3
oranges, divide them into quarters and remove pits without
disfiguring the fruit; boil 1-1/2 cups sugar with 1 cup water 5
minutes, remove it from the fire, add 1/2 pint Rhine wine, the juice
of 6 large oranges and the grated rind of one: when cold add 2
ounces dissolved gelatine (see Gelatine), set on ice and stir till
it begins to thicken; then add the orange quarters; place a tin form
in cracked ice and cover the bottom with some clear orange or lemon
jelly to the depth of about 1/2 inch; as soon as jelly is firm
decorate the bottom with orange quarters and blanched nuts; add to
the juice of 6 oranges 1/2 bottle Rhine wine and sweeten with sugar;
cut a medium sized sponge cake into slices, dip in the orange juice
and put them in alternate layers with orange and jelly into the
form; let it remain on ice 2 hours; when ready to serve dip the form
into hot water, turn onto a round dish and decorate the edge with
orange quarters and finely chopped orange jelly.
209. +Chestnut Pudding a la Dauphine.+-- Boil 1 pound chestnuts for a
few minutes, throw them into cold water and remove outside and
inside brown skin; then boil the chestnuts in milk till soft and
press them through a sieve; add to puree the yolks of 6 eggs, 1 pint
cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this
over the fire till nearly boiling, add 1-1/2 ounces dissolved gelatine,
set the cream into cracked ice and stir till it begins to thicken;
cut some sponge cake into slices and pour a little rum over them;
then place a tin form in cracked ice (if a form is not handy use a
tin kettle), pour a few spoonfuls of the cream into it and let stand
till firm; lay over this some preserved apricots or pineapples with
1/4 pound citron cut into dice and the sponge cake; continue this in
alternate layers till all is used; let the pudding remain for 2
hours in ice; when ready to serve dip the form into hot water, turn
pudding onto a dish and pour 1/2 pint vanilla syrup over it.
210. +Pudding a la Girot.+-- Place a saucepan on the stove with 1-1/2
pints sweet cream, the yolks of 6 eggs, 4 tablespoonfuls sugar and 1
teaspoonful vanilla essence; stir this over the fire till nearly
boiling, remove the cream and set aside to cool; then add 1-1/2 ounces
dissolved gelatine; soak 1/4 pound lady fingers and 1/4 pound macaroons
in cherry wine; then place a tin pudding form with tube in the
center into cracked ice, put in a few spoonfuls cream and let it get
firm; put over this some of the soaked lady fingers and macaroons
and over them some preserved pineapple or cherries; over this put
cream, fruit and cake; continue in this way until all is used; let
the last layer be cream; close the form and pack it in cracked ice,
where it should remain 2 hours; when ready to serve turn the pudding
onto a round dish, fill the opening in center with whipped cream
flavored with vanilla and garnish the edge of dish with preserved
fruit.
211. +Chocolate Pudding a la Hollandaise.+-- Boil 1/4 pound Baker's
grated chocolate in 1/2 pint water, add 1/2 pint sugar and 1 teaspoonful
extract of vanilla; when cold add 1-1/2 ounces gelatine which has been
soaked in 1/2 pint cold water and dissolved in 1/2 pint hot water; set
the chocolate mixture into cracked ice and stir till it begins to
thicken; then add 1 pint whipped cream; if not sweet enough add a
little more sugar; set a tin pudding form with a tube in the center
into cracked ice, pour in some clear fruit or wine jelly (see Jelly)
and let it get firm; decorate the bottom with blanched almonds; take
pieces of almonds up with a larding needle, dip them into jelly and
lay in a pointed border close to the edge; pour over a little more
jelly; in the meantime soak 20 vanilla wafers and macaroons in sweet
cream; when the jelly in form is firm put in a layer of wafers and
macaroons; put over this a layer of the chocolate cream; as soon as
the cream is firm put in the remaining wafers and macaroons and
lastly the remaining cream; let the pudding remain on ice for about
3 hours; when ready to serve dip the form into hot water, turn the
pudding onto a round dish and lay a border of whipped cream flavored
with extract of vanilla around it; fill the opening in center with
whipped cream.
212. +Pudding a la Reine.+-- Set a border form into cracked ice and
pour in to the depth of about 1/2 inch some white wine jelly; when the
jelly is firm put in some fruit, such as strawberries, cherries,
plums or peaches, and pour over a few spoonfuls jelly; after the
lapse of 5 minutes pour in more jelly; when firm put in another
layer of fruit and then fill the form with jelly; let it remain on
the ice till ready to serve; pare and cut into slices 12 large, ripe
peaches, sprinkle thickly with sugar and let them stand 1 hour;
press them with the juice through a sieve, add 1-1/2 ounces gelatine
dissolved in water, set on ice and stir till it begins to thicken;
then add 1 pint whipped cream, 1 glass sherry wine and a few lady
fingers broken into pieces; fill the cream into a highly pointed
form and set it into cracked ice for 2 hours; when ready to serve
turn out the jelly from the border form onto a round dish; then turn
out the cream from the highly pointed form; place the latter in the
center of the jelly border and serve.
213. +Pudding a l'Allemande.+-- Boil 1-1/2 pints milk with 4
tablespoonfuls sugar, 1/4 teaspoonful salt and the thin peel of 1
lemon; mix 1 cup flour with 1 cup milk to a smooth paste and add it
to the boiling milk, stirring constantly; boil a few minutes, remove
from the fire, add the beaten yolks of 6 eggs and stir until nearly
cold; then add the whites of the 6 eggs, beaten to a stiff froth;
rinse a jelly form with cold water, sprinkle with sugar, pour in the
mixture and place on ice for 3 or 4 hours; in serving turn the
pudding onto a dish, garnish with strawberries and serve with the
following sauce:--Boil 2 teaspoonfuls cornstarch in 1-1/2 cups water,
sweeten with sugar, remove from the fire, add the juice of 1 lemon,
1/2 pint strawberry juice, 1 glass Rhine wine and serve when cold with
the pudding.
214. +Strawberry Pudding.+-- Place a round tin form into cracked ice
and pour in some orange jelly; when firm lay the form over on its
side, pour in more jelly, turn the form around and pour in more
jelly; continue in this way until the whole inside of form is glazed
with the jelly; mix 1 pint bruised strawberries with 1 pint sugar
syrup flavored with vanilla and add 1-1/2 ounces dissolved gelatine;
put this on ice and stir till it begins to thicken; pour some
Madeira wine over some lady fingers and let them soak about 10
minutes; put a layer of the strawberry puree in the form, over this
some lady fingers and continue with cream and cake in alternate
layers till all is used; let the form remain on ice for 2 hours;
then turn the pudding onto a dish, garnish with chopped orange jelly
and nice, large strawberries which have been dipped into the jelly
and serve with strawberry syrup.
215. +Imperial Pudding.+-- Place a cream form into cracked ice and
pour in some white wine jelly colored to a delicate pink with
cochineal; when the jelly is firm decorate the bottom with preserved
pineapple cut into the shape of dice and blanched almonds cut into
strips; pour over a few spoonfuls jelly and let it remain till firm;
place a saucepan with 1 pint cream, the yolks of 6 eggs and 5
tablespoonfuls sugar over the fire and stir until nearly boiling;
when cold add 1-1/2 ounces dissolved gelatine and 1/2 pint best arrac;
soak 1 dozen vanilla wafers and the same quantity of macaroons in
sugar syrup mixed with champagne and arrac for 10 minutes; stir the
cream on ice until it begins to thicken; then add 1 pint whipped
cream and lastly 1/2 pint champagne; fill the cream in alternate
layers with wafers and macaroons in the form; let the pudding remain
for 2 hours on ice; pour into tartlet forms some orange jelly with
small dice of pineapple; in serving dip the form into hot water and
turn the pudding onto a round dish; also turn out the jelly from the
small moulds and lay them around the dish.
216. +Suedoise of Apples.+-- Pare 1 dozen large apples, bore pegs
therefrom with an apple corer and lay them in water with lemon
juice; prepare 1 dozen large Bartlet pears the same way; boil the
apple pegs in sugar syrup with lemon juice, to keep them white, and
boil the pears in sugar syrup with cochineal; care must be taken not
to boil them too long, so that they will not fall apart; transfer
them to a dish and set aside to cool; wash the apple and pear peels,
also the cores; put them in a saucepan with sufficient water to
cover and boil till done; strain through a jelly bag; measure the
liquor and take for 1 quart 1-1/2 ounces gelatine, the thin peel and
juice of 1 lemon, 1 cup sugar and the whites of 2 eggs; soak the
gelatine in a little cold water 15 minutes; put the liquor with
lemon, sugar and well beaten whites over the fire; when hot add the
gelatine, stir constantly and boil 5 minutes; remove to side of
stove, add 1/2 pint white wine and strain through a jelly bag; place a
plain form with tube in the center into cracked ice and pour a few
spoonfuls jelly in the bottom of it; when firm lay the form over on
its side, pour in more jelly, keep turning and add by degrees more
jelly; continue this process until the jelly has formed a complete
lining inside of form; lay the pegs of apples and pears in slanting
rows onto a napkin and cut them all the same length; then take each
one separately onto a larding or knitting needle and dip into cold
jelly; first lay a row of red on the side of form, then a row of
white in an opposite direction; continue until the form is covered,
pour over some thick jelly and when firm fill the inside with apple
bavarois made as follows:--Prepare 1 pint apple sauce, press it
through a sieve, add 1 teaspoonful vanilla and sweeten to taste;
soak 16 sheets gelatine in cold water for 10 minutes, press out, put
in a bowl and pour 1/2 cup boiling water over it; stir until
dissolved, add to the apples and stir until it begins to thicken;
then mix in 1 pint whipped cream or the beaten whites of 6 eggs;
fill this into the form, cover and let it remain on ice till firm;
in serving dip the form into hot water, dry it quickly, turn the
suedoise onto a round dish and garnish with fruit; the apple may be
bored out into rounds like marbles and boiled the same way--half red
and half white; they are then laid in rows on the side of form over
one another, alternately with white and red till the form is lined
with them; then place a small form inside, pour sufficient jelly
around to cover the fruit and fill up the space between the inside
form and fruit; let it remain on ice till firm; then pour in the
inside form some hot water, draw it out and fill the inside with any
kind of frozen cream; serve at once.
217. +Suedoise of Pears.+-- Pare and quarter 12 large Bartlet or
duchess pears and cut each quarter lengthwise into 4 slices; boil
half the slices in sugar syrup with lemon juice and the other half
in sugar syrup with cochineal; lay them on a napkin to dry; pour a
little wine jelly into a plain form and lay on the bottom some of
the slices in the shape of a star; when firm turn the form over on
its side and lay in first a row of white slices, then a row of red;
dip each piece into cold wine jelly before laying it in the form;
continue in this way until the sides of form are covered; then pour
in a few spoonfuls jelly and keep turning the form, in order that
the jelly may be evenly distributed over the fruit; pare and cut
into small pieces 1/2 dozen large pears, put them over the fire with a
little water and boil till soft; press them through a sieve and set
aside to cool; boil 1 cup sugar in 1 cup water with the juice of 1/2
lemon for a few minutes; soak 16 sheets gelatine in cold water 5
minutes, press out, add it to the sugar and boil a little longer;
remove from fire, mix with the pear puree and stir till it begins to
thicken; whip 1 pint sweet cream to a froth, add 2 tablespoonfuls
powdered sugar and 1 teaspoonful vanilla extract; add it to the
above pear mixture and fill into the form; place it on ice for 2
hours; when ready to serve turn the suedoise onto a round dish and
garnish with croutons of wine jelly.
218. +Timbale de Peche a la Conde.+-- Line a deep round form with
rich pie crust, lay buttered paper over it, fill the form with dry
peas and put in oven to bake; when baked take it from the oven,
remove the peas, return form to oven and let the crust dry for a few
minutes; place 1 cup rice with cold water over the fire and boil a
few minutes; drain in colander, rinse with water and boil in milk
till soft and thick; add 1/2 cup sugar, 1/2 tablespoonful butter and set
it in a warm place; pare and cut into halves 1 dozen large, ripe
peaches and boil a few minutes in sugar syrup; draw them to side of
stove to keep warm; also have the form with crust (or timbale)
setting in a warm place; mix 1/2 cup whipped cream with the rice and
fill it alternately with the peaches in the form inside of timbale;
let the last layer be rice; put a round dish over the form and turn
the timbale onto it; cut a round hole in the center, put in a few
peaches and pour the peach syrup all over the timbale. Timbale of
cherries, apricots, pineapples, pears and apples are made in the
same manner.
219. +Timbale de Riz a la Napolitaine.+-- Put 3/4 pound parboiled rice
with 1 quart milk, 1/2 teaspoonful salt, 1-1/2 tablespoonfuls butter and
a little vanilla over the fire and boil till rice is tender; when
done add some seedless raisins, currants and fine citron (1 cupful
in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1
whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls
Madeira wine and mix it with the rice; line a deep round form with
thin neapolitan paste, fill it with the rice, put on a cover of the
same dough and bake 1 hour; when baked turn the timbale onto a dish,
pour over it a fruit sauce mixed with Madeira wine and send some in
a saucere to table with it.
220. +Pear Timbale.+-- Pare, quarter and stew 1 dozen Bartlet pears
with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and 1/2
cup seedless raisins; when done pour them on a sieve to drain and
cool; line a buttered, deep round form or tin pan with about 1 inch
of biroche dough (see Biroche), fill with the pears, put on a cover
of the same dough and let it stand in a warm place for 1/2 hour; then
bake in a medium hot oven; when baked turn the timbale onto a round
dish, pour some of the pear syrup over and serve the rest in a
saucere with it.
221. +Timbale a la Sicilienne.+-- Butter a deep round form, line it
with neapolitan paste, cover the latter with buttered paper, fill
the form with dry peas and bake in a hot oven; when done and cold
remove peas and paper, take the timbale from the form, brush over
the inside and outside with peach or apricot marmalade and decorate
it around and on top with blanched half almonds and currants; take a
form 1 inch wider than the one above, place it into cracked ice and
pour in, to the depth of about 3/4 inch, some clear lemon jelly; as
soon as cold place timbale into the form and fill space between the
timbale and form with lukewarm lemon jelly; let it remain on ice
till needed; when ready to serve fill the timbale with peach,
pineapple or strawberry plombiere or any kind of frozen cream; dip
the form into warm water, dry quickly, turn it onto a round dish and
decorate with sugared orange quarters.
222. +Timbale of Mixed Fruit.+-- Take some preserved peaches,
pineapples, cherries and pears and put them on a sieve to drain;
then put them in a dish with 1/2 cup currants or apple jelly and 1
teaspoonful vanilla sugar; mix all together and fill it into a form
lined with biroche dough; cover with the same dough and finish same
as Pear Timbale.
223. +Chocolate Plombiere.+-- Dissolve 1/2 pound grated chocolate in 1/2
cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful
vanilla extract, 6 tablespoonfuls sugar and stir this over the fire
till nearly boiling; strain through a hair sieve and when cold put
it in a freezer; finish the same as Orange Plombiere.
224. +Orange Plombiere.+-- Strain the juice of 6 oranges and rub the
skin from 2 with loaf sugar; dissolve 3/4 pound sugar in 1 cup cold
water and mix it with the orange juice and orange sugar; put into a
freezer and turn and work it till it thickens; then add 1 pint
whipped cream and work it for 10 minutes longer; then fill the
mixture into a form, cover tightly and paste a strip of buttered
paper around the edge of cover; then pack the form into cracked ice
and salt; lay plenty of ice on top and let it remain from 1 to 2
hours.
225. +Rum Plombiere.+-- Place a saucepan with 1 pint cream, the yolks
of 10 eggs and 1 cup sugar over the fire and stir till nearly
boiling; remove from the fire and set aside to cool; cut 6 ounces
candied orange peel into small dice and boil them for a few minutes
in a little water; drain on a sieve, add them to the cream and put
the mixture into a freezer; let it freeze till it begins to thicken;
then add 1/2 cup best rum and 1 pint whipped cream; fill the mixture
into a form, paste a strip of buttered paper around the edge of
cover and pack in ice and salt for 2 hours.