A guide to modern cookery

As an accompaniment serve a light Sabayon or a fruit sauce. 2512—SOUFFLED PUDDING A LA REGENCE Make a souffleed-pudding preparation flavoured with vanilla, and poach it in a dain-marie, in a mould clothed with sugar cooked to the caramel stage. Serve an English custard, prepared with caramel, separately. 2513—SOUFFLED PUDDING A LA REINE Take some vanilla-flavoured, souffleed-pudding preparation. Take a mould with a central tube; butter it, and besprinkle it with chopped pistachios and crushed macaroons. Set the preparation in the mould in layers, alternated by coats of chopped pistachios and crushed macaroons; and poach in a dain-marie. As an accompaniment serve an English custard combined with praline. 2514—SOUFFLED PUDDING A LA ROYALE Line the bottom and sides of a buttered Charlotte-mould with thin slices of biscuit spread with jam and rolled up. Garnish the mould with a souffleed-pudding preparation, and poach in a dain-marie. Serve an apricot sauce flavoured with Marsala, separately. 3 B 2515—SOUFFLED PUDDING SANS-SOUCI Copiously butter a mould, and sprinkle its bottom and sides with well-washed currants. Garnish with a soufféd-pudding preparation, combined per two lbs. with one lb. of peeled apples, cut into dice and cooked in butter. Poach in a dain-marie. 2516—SOUFFLED PUDDING A LA VESUVIENNE Make a soufféd-pudding preparation, and add to it for the quantities given in the original recipe one and a half oz. of tomato jam and the same quantity of pipped Malaga raisins. Poach ina bain-marie in a mould with a central tube. When the pudding is turned out, surround it with apricot sauce, and pour in the middle some heated rum, which light when serving. 2517—ROLY-POLY PUDDING Proceed as for No. 2361: prepare a firm paste from one lb. of flour, nine oz. of chopped suet, one and a half oz. of sugar, a pinch of salt, and one-sixth pint of water. Let this paste rest for one hour before using it. Roll it out to the shape of a rectangle one-fifth of an inch thick; spread a layer of jam upon it, and roll it up like a Swiss roll. Wrap it in a buttered and dredged cloth, and cook it in boiling water or in steam for one and a half hours. When about to serve, cut the roll into roundels half an inch thick, and dish them in a crown. As an accompaniment serve a fruit sauce. 2518—RISSOLES The preparation of rissoles for sweets is the same as that for rissoles served as hors-d’ceuvres, except that the former are garnished with marmalade or jam, with a fruit salpicon or with stewed fruit, with plain or pralined creams, etc. The best paste for the purpose is derived from puff-paste trimmings. The shape of rissoles varies very much. They may be shaped like half-moons, purses, small, round or oval patties, etc. Rissoles for entremets are also frequently made from ordinary brioche paste, and constitute a variety of Viennese fritters. In this case they are invariably mentioned on the menu as “a la Dauphine.” x 2519—SOUFFLES Although soufffes are generally served unaccompanied, some stewed, seasonable fruit, or a macedoine of fresh fruit, may, nevertheless, be served with them. This, of course, only applies to soupiés with a fruit base. I have already given the formule for soufiés (No. 2405); I need now, therefore, only give the peculiarities of each particular souffle. 2520—FRUIT SOUFFLE IN A CROUSTADE Line a round, shallow, well-buttered, croustade-mould with a very thin layer of sugared paste. Spread some vanilla-flavoured, stewed apples on the bottom, and upon it lay a garnish of various seasonable fresh stewed fruits—quartered if large. The mould ought now to be half-filled. Fill it up with a vanilla-flavoured souffle preparation, and cook it in a moderate oven for about twenty-five minutes,