— Diplomate. — A rich cabinet pudding, flavoured
with rum or other liqueur.
— Genevoise (Geneva Pudding). — Ground rice
cooked in milk, with apples filled in mould ; baked
in the oven.
— a la gastronome. — A rich semolina pudding,
masked with apricot puree and thin pancakes ;
sauce, a l’abricot.
— A rimperatrice (Empress Pudding). — A rich
custard pudding, served hot with spiced sweet
sauce.
— a l’ltalienne (Italian Pudding). — A rich bread
pudding, with cream, apples, and dried fruit ;
baked in a mould lined with puff paste.
■ — Louis Napoleon. — Light cake, savarin or
genoise, scooped out and filled with fruit compote
masked over with meringue, and baked ; served
with fruit syrup.
— a la minute (Hasty Pudding). — Usually made
with eggs, milk, flour, and sugar, well mixed, baked
in a tin mould ; a little jam or marmalade is also
introduced.
— a la Nesselrode. — A light cold chestnut pudding,
flavoured with maraschino liqueur ; garnished with
whipped cream and crystallised cherries.
— k r Orleans. — Cold custard or blancmange, mixed
with biscuit or cake crumbs, and chopped candied
fruit ; set in fancy moulds.
— a la pasteur (Curate’s Pudding). — Egg custard
mixed with mashed potato, flavoured with sugar
and lemon ; baked in cups.
— Prince Albert. — Made from eggs, butter, flour,
sugar, and lemon rind ; mould lined with slices of
citron peel, angelica, cherries, etc., to garnish ;
steamed.
— Prince de Galles (Prince of Wales Pudding). —
Made from yolks of eggs, sugar, lemon rind,
almonds, flour, and butter ; baked in fancy tin
moulds.
SOUFFLES AND OMELETTES 187
Pouding a la Reine (Queen Pudding).— Lemon
souffle, with minced fruit and crushed macaroons
in centre, flavoured with liqueur.
— Royale. — Vanilla souffle, mixed with crushed
finger biscuits before steaming.
— k la Renaissance. — Almond souffle mixture
filled in mould, buttered, and thickly sprinkled
with pistachios, steamed, and served with pistachio
cream sauce.
— St. Cloud. — Brown bread pudding, mixed with
almonds and glac6 cherries, steamed, and coated
with apricot marmalade.
— k la Sicilienne (Sicilian Pudding). — Made from
rice cooked in milk, fruits, eggs, cream, and sugar.
— a la Saxonne (Saxon Pudding). — Brown bread
pudding, mixed with ground almondsand crystallised
fruit ; baked or steamed.
— a la Victoria (Victoria Pudding). — Prepared
with chopped marrow, apples, flour, eggs, milk,
sugar, apricot jam, breadcrumbs, and glace fruit ;
steamed or baked in moulds.
— Viennoise. — Bread and custard, flavoured with
caramel, steamed, and served with Sabayon or
custard sauce.
— Vincent. — Souffle of chestnut puree with crushed
biscuits, minced glace fruit, flavoured with kirsch
syrup in centre.
Pain de riz aux fraises (Hot).— Timbale of rice
with compote of strawberries in centre, sauced over
with strawberry syrup.
Timbales de riz au fraises.— Light rice cream in
the form of a timbale, masked with strawberry
jelly, and decorated with fresh fruit.
Savarin Medici. — Baked savarin border dipped in
maraschino syrup, centre filled with firm rich
almond cream ; decorated with whipped cream.
— aux fruits. — Savarin soaked in syrup, studded
with strips of almonds and garnished with fruit.
— au kiPSCh. — Savarin with kirsch syrup.
— au rhum. — Savarin with rum syrup.
SOUFFLES AND OMELETTES.
Page 110
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Diplomate. — A rich cabinet pudding, flavoured
with rum or other liqueur.
— Genevoise (Geneva Pudding). — Ground rice
cooked in milk, with apples filled in mould ; baked
in the oven.
— a la gastronome. — A rich semolina pudding,
masked with apricot puree and thin pancakes ;
sauce, a l’abricot.
— A rimperatrice (Empress Pudding). — A rich
custard pudding, served hot with spiced sweet
sauce.
— a l’ltalienne (Italian Pudding). — A rich bread
pudding, with cream, apples, and dried fruit ;
baked in a mould lined with puff paste.
■ — Louis Napoleon. — Light cake, savarin or
genoise, scooped out and filled with fruit compote
masked over with meringue, and baked ; served
with fruit syrup.
— a la minute (Hasty Pudding). — Usually made
with eggs, milk, flour, and sugar, well mixed, baked
in a tin mould ; a little jam or marmalade is also
introduced.
— a la Nesselrode. — A light cold chestnut pudding,
flavoured with maraschino liqueur ; garnished with
whipped cream and crystallised cherries.
— k r Orleans. — Cold custard or blancmange, mixed
with biscuit or cake crumbs, and chopped candied
fruit ; set in fancy moulds.
— a la pasteur (Curate’s Pudding). — Egg custard
mixed with mashed potato, flavoured with sugar
and lemon ; baked in cups.
— Prince Albert. — Made from eggs, butter, flour,
sugar, and lemon rind ; mould lined with slices of
citron peel, angelica, cherries, etc., to garnish ;
steamed.
— Prince de Galles (Prince of Wales Pudding). —
Made from yolks of eggs, sugar, lemon rind,
almonds, flour, and butter ; baked in fancy tin
moulds.
SOUFFLES AND OMELETTES 187
Pouding a la Reine (Queen Pudding).— Lemon
souffle, with minced fruit and crushed macaroons
in centre, flavoured with liqueur.
— Royale. — Vanilla souffle, mixed with crushed
finger biscuits before steaming.
— k la Renaissance. — Almond souffle mixture
filled in mould, buttered, and thickly sprinkled
with pistachios, steamed, and served with pistachio
cream sauce.
— St. Cloud. — Brown bread pudding, mixed with
almonds and glac6 cherries, steamed, and coated
with apricot marmalade.
— k la Sicilienne (Sicilian Pudding). — Made from
rice cooked in milk, fruits, eggs, cream, and sugar.
— a la Saxonne (Saxon Pudding). — Brown bread
pudding, mixed with ground almondsand crystallised
fruit ; baked or steamed.
— a la Victoria (Victoria Pudding). — Prepared
with chopped marrow, apples, flour, eggs, milk,
sugar, apricot jam, breadcrumbs, and glace fruit ;
steamed or baked in moulds.
— Viennoise. — Bread and custard, flavoured with
caramel, steamed, and served with Sabayon or
custard sauce.
— Vincent. — Souffle of chestnut puree with crushed
biscuits, minced glace fruit, flavoured with kirsch
syrup in centre.
Pain de riz aux fraises (Hot).— Timbale of rice
with compote of strawberries in centre, sauced over
with strawberry syrup.
Timbales de riz au fraises.— Light rice cream in
the form of a timbale, masked with strawberry
jelly, and decorated with fresh fruit.
Savarin Medici. — Baked savarin border dipped in
maraschino syrup, centre filled with firm rich
almond cream ; decorated with whipped cream.
— aux fruits. — Savarin soaked in syrup, studded
with strips of almonds and garnished with fruit.
— au kiPSCh. — Savarin with kirsch syrup.
— au rhum. — Savarin with rum syrup.
SOUFFLES AND OMELETTES.