Practical gastronomy and culinary dictionary

Cut the potatoes into strips, shred the truffles finely. Blanch, drain and beard the oysters, wash and trim the lettuces, and reserve a few crisp leaves for garnish. Put the potatoes, truffles, oysters (cut into halves) in a bowl, season with pepper and salt, add the chopped herbs, moisten with the wine and allow it to stand for one hour, mixing the whole from time to time. Pour off a little of the moisture ; add the lettuce leaves and mix the whole with Mayonnaise sauce. Dress in a salad bowl, garnish with a few nice lettuce leaves and the anchovy fillets. CHAPTER XL SWEET ENTEEMETS (HOT). 582. Pouding Louis Napoleon. — 6 oz. sifted sugar, '6 whole eggs, 2 oz. flour, dried and sifted, 1| oz. corn- flour, 2 oz. pounded almonds, a few drops orange-flower water, 1^ oz. fresh butter, a pinch of salt, some stewed ■apricots, peaches, &c., crystalUsed fruit, meringue for ornamenting. Separate the whites of eggs from the yolks, put the yolks into a basin with the sugar, work it with a wooden spoon, beat the whites to a stiff froth, add the ground or pounded almonds, the orange-flower water ; mix all gradually with the whites of eggs, the flours, and the butter, previously warmed. Fill into a buttered pudding-mould, bake in a quick oven for about half an hour, cut off the top carefully, scoop out some of the centre. It is best to do this after the cake has stood for some time on a sieve, so that the steam may well ■escape. Next fill up the opening with some stewed, but well-drained, fruit. Sprinkle over with a glass of Maraschino, dress up the top with the fruit, to give it a dome-shaped appearance. Have ready a meringue preparation made with 3 whites of eggs and li oz. fine sugar. Spread over the top gently, but evenly; ornament a little with the cornet, garnish with some crystallised cherries and angelique, put it in the oven just long enough to get hot through and to set the egg- whites, and serve. 583. Pouding a la Normande. — 6 medium -sized sour cooking-apples, 3 oz. butter, 6 oz. sugar, 4 oz. fried breadcrumbs, 1 gill claret, 3 eggs, vanilla essence, 1 teaspoonful ground cinnamon. For sauce : 1 table- SWEET ENTREMETS (hOT). 601 spoonful apricot jam, 1 tablespoonful red-currant jelly, 1 glass claret. Peel the apples, cut them into quarters, and core. Put them in a saute-pan with the butter and about 2 oz. castor sugar, cover with buttered paper, and cook in the oven till tender. Put the fried crumbs mto a basin, moisten with the wine, cream the remainder of sugar and eggs together, add it to the above, together with the syrup of the apples, flavour with a few drops of vanilla essence and cinnamon, mix thoroughly, and fill into a well-buttered and sugared copper pudding- mould, placing the apples in layers between the mix- ture. Place the mould on a baking-tin in a moderate oven, and bake for one hour. Unmould, and serve with a sauce prepared with the ingredients above stated. 584. Pouding a la Victoria. — | lb. beef suet, 4 oz. fresh breadcrumbs, 3 oz. flour, 4 oz. apples, peeled and cored, 4 oz. apricot jam, 2 oz. mixed peel, 3 oz. dried cherries, 3 oz. sugar, 4 eggs, 1 glass brandy, 1| gill cream.