Cold puddings have a great deal in common with Bavarois and, more often than not, these two kinds of sweets have the same base. Their distinguishing difference lies in the fact that Bavarois_ are generally served without a garnish or sauce, whereas puddings always have either one or the other, and sometimes both, ENTREMETS 769 The sauces for puddings are those given at the beginning of this chapter. Their garnishes always consist of fruit, and the latter is either stewed and served separately, or it is candied and combined with the pudding paste. 2659—PUDDING A LA BOHEMIENNE Make some very small pancakes, and garnish them with a salpicon of candied fruits and currants swelled in tepid water, cohered with some fairly stiff, apple purée. Close up the pancakes to the shape of balls or rectangles, and set them in a buttered border-mould. Fill up the mould with a moulded-custard pre- paration (No. 2639), containing a good proportion of whole eggs, and poach in a bain-marie. Leave the whole to cool in the mould; turn out at the last moment, and coat the pudding with a sabayon, flavoured according to fancy. 2660—PUDDING DIPLOMATE Decorate the bottom of an oiled deep Bavarois-mould with pieces of candied fruit. Fill up the mould with alternate layers of vanilla-flavoured Bavarois preparation and “ lady’s-finger- biscuits,” saturated with Kirsch. On each layer of biscuit sprinkle some currants and raisins swelled in tepid water, and here and there set a tablespoonful of apricot jam. Let the contegts of the mould set in the cool or on ice, and turn out just before serving. 2661—PUDDING DIPLOMATE AUX FRUITS Prepare the pudding as above, but spread a few extra layers of fresh fruit in the mould, such as very ripe pears, peaches, apricots, etc., all peeled, cut into thin slices, and previously macerated with powdered sugar and half a port wine-glassful of either Kirsch, Maraschino, or Anisette, etc. When the pudding is turned out, surround its base with some very cold stewed fruit the same as one of the kinds used inside the pudding, or some stewed, mixed fruit. 2662—PUDDING MALAKOFF Prepare (1) a gelatinous English custard, combined with one pint of very fresh, raw cream per quart ; (2) a stew of apples and pears, prepared as for an apple Charlotte ; currants and sultanas, swelled in tepid syrup; fresh splintered almonds; candied orange rind, cut into dice; slices of stale biscuit, or lady’s-finger biscuits, saturated with liqueur. Oil a Charlotte mould, and pour into it a layer of cream half an inch thick. Upon this cream lay 2D 970 GUIDE TO MODERN COOKERY a thickness of biscuits, copiously coated with marmalade, and sprinkle with raisins, almonds and orange-rind dice. Cover with a layer of cream; lay a second thickness of biscuits, and proceed thus in the same order with a Kirsch-flavoured cold sabayon. 2663—PUDDING A LA NESSELRODE To an English custard, prepared after No. 2397, add eight oz. of a smooth, chestnut purée, and four oz. of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice; these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira. Add some Maraschino-flavoured, whipped cream to the pre- paration; apportioning it as for a Bavarois. Garnish the bottom and sides of a Charlotte mould with white paper✪ Pudding à la Nesselrode ; pour the preparation into the mould ; completely close the latter, sealing the lid down with a thread of butter, and surround the utensil with plenty of salted ice. When about to serve, turn out on a napkin; remove the paper, and surround the base of the pudding with a crown of fine, candied chestnuts, or balls of choco- late-iced, candied chestnut purée. N.B.—The English custard may be packed in the freezer, mixed with whipped cream when it is almost congealed, and then placed in a mould.

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Cold puddings have a great deal in common with Bavarois and, more often than not, these two kinds of sweets have the same base. Their distinguishing difference lies in the fact that Bavarois_ are generally served without a garnish or sauce, whereas puddings always have either one or the other, and sometimes both, ENTREMETS 769 The sauces for puddings are those given at the beginning of this chapter. Their garnishes always consist of fruit, and the latter is either stewed and served separately, or it is candied and combined with the pudding paste. 2659—PUDDING A LA BOHEMIENNE Make some very small pancakes, and garnish them with a salpicon of candied fruits and currants swelled in tepid water, cohered with some fairly stiff, apple purée. Close up the pancakes to the shape of balls or rectangles, and set them in a buttered border-mould. Fill up the mould with a moulded-custard pre- paration (No. 2639), containing a good proportion of whole eggs, and poach in a bain-marie. Leave the whole to cool in the mould; turn out at the last moment, and coat the pudding with a sabayon, flavoured according to fancy. 2660—PUDDING DIPLOMATE Decorate the bottom of an oiled deep Bavarois-mould with pieces of candied fruit. Fill up the mould with alternate layers of vanilla-flavoured Bavarois preparation and “ lady’s-finger- biscuits,” saturated with Kirsch. On each layer of biscuit sprinkle some currants and raisins swelled in tepid water, and here and there set a tablespoonful of apricot jam. Let the contegts of the mould set in the cool or on ice, and turn out just before serving. 2661—PUDDING DIPLOMATE AUX FRUITS Prepare the pudding as above, but spread a few extra layers of fresh fruit in the mould, such as very ripe pears, peaches, apricots, etc., all peeled, cut into thin slices, and previously macerated with powdered sugar and half a port wine-glassful of either Kirsch, Maraschino, or Anisette, etc. When the pudding is turned out, surround its base with some very cold stewed fruit the same as one of the kinds used inside the pudding, or some stewed, mixed fruit. 2662—PUDDING MALAKOFF Prepare (1) a gelatinous English custard, combined with one pint of very fresh, raw cream per quart ; (2) a stew of apples and pears, prepared as for an apple Charlotte ; currants and sultanas, swelled in tepid syrup; fresh splintered almonds; candied orange rind, cut into dice; slices of stale biscuit, or lady’s-finger biscuits, saturated with liqueur. Oil a Charlotte mould, and pour into it a layer of cream half an inch thick. Upon this cream lay 2D 970 GUIDE TO MODERN COOKERY a thickness of biscuits, copiously coated with marmalade, and sprinkle with raisins, almonds and orange-rind dice. Cover with a layer of cream; lay a second thickness of biscuits, and proceed thus in the same order with a Kirsch-flavoured cold sabayon. 2663—PUDDING A LA NESSELRODE To an English custard, prepared after No. 2397, add eight oz. of a smooth, chestnut purée, and four oz. of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice; these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira. Add some Maraschino-flavoured, whipped cream to the pre- paration; apportioning it as for a Bavarois. Garnish the bottom and sides of a Charlotte mould with white paper ; pour the preparation into the mould ; completely close the latter, sealing the lid down with a thread of butter, and surround the utensil with plenty of salted ice. When about to serve, turn out on a napkin; remove the paper, and surround the base of the pudding with a crown of fine, candied chestnuts, or balls of choco- late-iced, candied chestnut purée. N.B.—The English custard may be packed in the freezer, mixed with whipped cream when it is almost congealed, and then placed in a mould.

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