Practical gastronomy and culinary dictionary

Note. — This being a very light souffle pudding, it is essential that it should be served quickly. 588. Mousse a rAlsacienne. — 4 oz. sugar (castor), 8 eggs, 4 oz. butter, 1 orange, ^ lemon, mousseline sauce. Separate the whites from the yolks of eggs. Cream the butter and sugar in a basin or copper egg-bowl ; when thoroughly worked and creamy, add the yolks, the juice of the orange, and that of the half lemon (work in gradually). Whisk over a stewpan of boiling water until it begins to thicken (this process is exactly the same as for a Genoise or a Hollandaise). Stir in the whites of eggs, beaten to a stiff froth. Have ready a charlotte mould, well buttered, and dredged with flour, put in the mixture, cover with a buttered paper. Steam in the oven (the mould being stood in a saute-pan or stewpan three parts full of hot water) for a good half- hour. Turn out on a hot dish, sauce over with mousseline sauce. No. 638, and serve quickly. 589. Pouding a la Cannelle. — i pint milk, 3 oz. sponge cakes, 4 eggs, J lb. castor sugar, J lb. ground almonds, an inch cinnamon, 2 oz. butter, grated nut- meg, 1 tablespoonful flour. Put the milk and cinnamon into a stewpan on the fire and bring to the boil ; break up the sponge biscuits, put them in a basin, and strain the milk over when boiling. Cream 1| oz. butter with the sugar, add the yolks of eggs, one at a time, stir in the almonds, and a pinch of grated nutmeg. Beat the whites of eggs to a stiff froth ; stir the biscuit mixture into the prepara- tion of eggs, &c., adding slowly the whites of egg, and a tablespoonful of sifted flour. Butter a pudding- mould, sprinkle well with breadcrumbs, fill three-parts 604 RECHERCHE COOKERY. full with the above, and bake for three-quarters of an hour in a moderately heated oven. Turn out on a hot dish, and serve with a hot raspberry syrup. 590. Pouding a la Paysanne. — 6 oz. white bread- crumbs, 2^ oz. butter, about | pint milk, 5 eggs, ^ lb. sultanas (cleaned), 1 heaped-up tablespoonful apricot jam, 2 oz. castor sugar, J gill rum, 1 teaspoonful finely- chopped lemon rind. Soak the crumbs in the milk for half an hour, drain off the superfluous milk, and put the crumbs in a stew- pan ; add 2 oz. of butter, and stir over the fire until thoroughly hot. Let cool a little, then add the sugar, the yolks of eggs, lemon rind, sultanas, jam, and rum. Mix well, beat up the whites of eggs to a stiff froth, and mix in gradually. Butter the pudding-mould, pour in the mixture, cover with a buttered paper, stand it in a stewpan three -parts full of boiling water, let it come to the boil, and bake in the oven for an hour and a half. Turn out on a hot dish, and serve with a sabayon au rhum. 591. Pouding a la St. Jean. — J lb. chopped suet, J lb. preserved pineapple, 2 oz. preserved ginger, J lb. glace pears, 3 oz. soft breadcrumbs, i lb. sponge-cake crumbs, 1 lemon, | glass Madeira wine, J glass St. James's rum, 5 eggs, 2 oz. castor sugar, i gill milk or cream.