Souffléd Puddings.

2504—SAXON PUDDING

Work four oz. of butter to a pomade in a basin. Add four oz. of powdered sugar and four oz. of sifted flour, and dilute with two-thirds pint of boiled milk.

Boil this preparation, stirring it the while; and dry it over a fierce fire as in the case of a panada for a “Pâte à choux.”

Take off the fire; thicken with five egg-yolks; and then carefully mix with it the five whites beaten to a stiff froth. Pour into well-buttered moulds, and poach in a _bain-marie_.

As an accompaniment serve an English custard or a Sabayon, flavoured according to fancy.

2505—ALMOND SOUFFLÉD PUDDING

Make a preparation as for No. 2504, but use almond milk instead of cow’s milk. Pour the preparation into buttered moulds, sprinkled with splintered and grilled almonds, and poach in a _bain-marie_.

As an accompaniment serve a white-wine Sabayon flavoured with _orgeat_.

2506—SOUFFLÉD PUDDING, DENISE

Finely pound four oz. of freshly-washed and peeled almonds, and add thereto, from time to time, a few drops of fresh water. When the almonds form a smooth paste, add the necessary quantity of water to them to produce one pint of milk. Strain through muslin and slightly twist the latter in order to express all the contained liquid.

With this almond milk, dilute three oz. of flour and three oz. of rice cream, mixed in a saucepan, and take care that no lumps form. Strain the whole through a strainer, and add five oz. of sugar, three oz. of butter and a little salt.

Set the saucepan on the fire; boil, stirring the while, and then stir briskly with a spatula until the preparation acquires the consistence of a thick paste and falls from the spatula without leaving any adhering portions. Pour this paste into a basin and combine therewith: first, little by little, two oz. of fresh butter; then, eight egg-yolks, two ounces of finely-pounded almonds moistened with a tablespoonful of kirsch and as much maraschino, and the whites of five eggs beaten to a stiff froth.

This pudding is cooked in a _bain-marie_ in one of the following ways:

(1) In a buttered pie dish. In this case, on taking the pudding out of the _bain-marie_, sprinkle its surface with icing sugar, and criss-cross it with a red-hot iron.

(2) In a shallow, buttered and dredged, Charlotte-mould.

(3) In fairly shallow, buttered dome-moulds, lined inside with roundels one inch in diameter, stamped (by means of a fancy-cutter) out of a layer of _Génoise_ or a layer of “lady’s-finger-biscuit” preparation, about one-third of an inch thick.

In the two last cases, the pudding is coated with an apricot sauce, mixed with almond milk, and a sauceboat of the same sauce is served separately.

2507—LEMON SOUFFLÉD PUDDING

Make the preparation for No. 2504, and flavour it with a piece of lemon rind. The treatment is the same.

Serve an English custard, flavoured with lemon separately.

2508—ORANGE, CURAÇAO, ANISETTE, AND BÉNÉDICTINE PUDDINGS, ETC.

For all these puddings the procedure is the same as for No. 2504, and only the flavour changes.

Accompany each with an English custard, flavoured like the particular pudding.

2509—INDIAN SOUFFLÉD PUDDING

Take some souffléd-pudding preparation and add to it two oz. of powdered ginger, and five oz. of candied ginger, cut into dice. Proceed in the same way as for No. 2504.

As an accompaniment, serve an English custard flavoured with ginger.

2510—CHESTNUT SOUFFLÉD PUDDING

Cook two lbs. of peeled chestnuts in a light, vanilla-flavoured syrup.

Rub them through a sieve, add five oz. of powdered sugar and three oz. of butter to the purée, and dry it over a fierce fire. Thicken it with eight egg-yolks and finish it with the whites of six eggs, beaten to a stiff froth.

Poach in buttered moulds in a _bain-marie_.

As an accompaniment, serve, either an English custard, or a vanilla-flavoured apricot syrup.

2511—MOUSSELINE PUDDING

Work four oz. of butter and four oz. of powdered sugar to a pomade, and add the yolks of ten eggs, one by one; meanwhile stirring the preparation.

Set the latter on a moderate fire until it veneers the withdrawn spoon; then immediately add the whites of seven eggs beaten to a stiff froth.

Pour the whole into a deep, buttered border-mould, which only half fill, in view of the subsequent expansion of the preparation while cooking.

Poach in a _bain-marie_ for about thirty minutes, and let the pudding stand for ten minutes before turning it out.

As an accompaniment serve a light Sabayon or a fruit sauce.

2512—SOUFFLÉD PUDDING A LA RÉGENCE

Make a _souffléd_-pudding preparation flavoured with vanilla, and poach it in a _bain-marie_, in a mould _clothed_ with sugar cooked to the _caramel_ stage. Serve an English custard, prepared with caramel, separately.

2513—SOUFFLÉD PUDDING A LA REINE

Take some vanilla-flavoured, _souffléd_-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 _bain-marie_.

As an accompaniment serve an English custard combined with _pralin_.

2514—SOUFFLÉD 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 _souffléd_-pudding preparation, and poach in a _bain-marie_.

Serve an apricot sauce flavoured with Marsala, separately.

2515—SOUFFLÉD PUDDING SANS-SOUCI

Copiously butter a mould, and sprinkle its bottom and sides with well-washed currants. Garnish with a _souffléd_-pudding preparation, combined per two lbs. with one lb. of peeled apples, cut into dice and cooked in butter.

Poach in a _bain-marie_.

2516—SOUFFLÉD PUDDING A LA VESUVIENNE

Make a _souffléd_-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 in a _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’œuvres, 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 “à la Dauphine.”

2519—SOUFFLÉS

Although _soufflés_ are generally served unaccompanied, some stewed, seasonable fruit, or a _macédoine_ of fresh fruit, may, nevertheless, be served with them. This, of course, only applies to _soufflés_ with a fruit base.

I have already given the formulæ for _soufflés_ (No. 2405); I need now, therefore, only give the peculiarities of each particular _soufflé_.

2520—FRUIT SOUFFLÉ 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 _soufflé_ preparation, and cook it in a moderate oven for about twenty-five minutes.

On withdrawing it from the oven, carefully turn it out on a dish; pour a few tablespoonfuls of heated rum into the latter, and set a light to it when serving.

2521—ALMOND SOUFFLÉ

Make a preparation of _soufflé_ with cream, but use almond milk instead of cow’s milk, add one and a half oz. of slightly-grilled, chopped almonds, per half pint of almond milk. Dish and cook in the usual way.

2522—SOUFFLÉ WITH FRESH ALMONDS

Proceed exactly as above, but use fresh splintered almonds instead of grilled, chopped ones.

2523—SOUFFLÉ WITH FILBERT

Make the _soufflé_ preparation from milk in which two oz. of filbert _pralin_ per one-sixth pint have previously been infused.

Dish and cook the _soufflé_ in the usual way.

2524—SOUFFLÉ A LA CAMARGO

Make a _soufflé_ preparation of tangerines, and another of filberts as above. Dish the two preparations in layers, alternated by “lady’s-finger biscuits,” saturated with Curaçao liqueur.

2525—PAULETTE SOUFFLÉ

Take vanilla-flavoured, _soufflé_ preparation, thickened somewhat more than the ordinary kind, and add to it five tablespoonfuls of strawberry purée. Serve some well-cooled strawberries, coated with raspberry purée, separately.

2526—CHERRY SOUFFLÉ

Prepare a _soufflé_ with Kirsch, accompany it with some stewed stoned cherries, covered with a raspberry purée.

2527—STRAWBERRY SOUFFLÉ

This is a _soufflé_ with Kirsch, accompanied by iced strawberries macerated in orange juice.

2528—POMEGRANATE SOUFFLÉ “A L’ORIENTALE”

Make a _soufflé_ preparation, slightly flavoured with vanilla. Dish it in layers in a timbale, alternated by “lady’s-finger biscuits” saturated with Grenadine and Kirsch. On withdrawing the _soufflé_ from the oven, cover it with a veil of spun sugar, and sprinkle the latter with small sweets, flavoured with Grenadine, in imitation of pomegranate seeds.

2529—JAVA SOUFFLÉ

Make the _soufflé_ preparation, but use tea instead of milk, and add thereto one and a half oz. of chopped pistachios per one-sixth pint of the tea.

2530—LÉRINA SOUFFLÉ

Take some ordinary _soufflé_ preparation, flavoured with Lérina liqueur, which is a kind of Chartreuse, made in the Lérins islands.

2531—SOUFFLÉ WITH LIQUEUR

This _soufflé_ may be made, either from the soufflé with cream preparation or from that with fruit, given in the note.

The _soufflés_ made from cream are flavoured with such liqueurs as rum, curaçao, anisette, vanilla, etc.

Those made from fruit are flavoured with Kirsch, Kümmel, etc.

2532—LUCULLUS SOUFFLÉ

Set a savarin, saturated with Kirsch-flavoured syrup, upon a dish, and surround it with a band of paper, tied on with string, in order to prevent the _soufflé_ from drying during the cooking process.

Make a _soufflé_ preparation with a fruit base, set it in the centre of the savarin, and cook it in the usual way.

2533—HILDA SOUFFLÉ

This is a lemon _soufflé_, accompanied by fine strawberries, well cooled and coated with a purée of fresh raspberries.

2534—SOUFFLÉ “A LA D’ORLÉANS”

Take some cream _soufflé_-preparation, combined with pieces of Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with peach liqueur and Kirsch, and one oz. each of half-sugared cherries and angelica, cut into dice.

2535—SOUFFLÉ PALMYRE

Take some vanilla-flavoured _soufflé_ preparation. Set it in a timbale, in layers alternated by lady’s-finger biscuits saturated with anisette and Kirsch. Cook in the usual way.

2536—SOUFFLÉ PRALINE

Take some vanilla-flavoured _soufflé_ preparation; add to it two ounces of almond _pralin_ which should have previously infused in milk. When the _soufflé_ is dished, sprinkle its surface with grilled chopped almonds, or crushed, burnt almonds.

2537—ROTHSCHILD SOUFFLÉ

Take some cream _soufflé_-preparation, combined with three ounces of candied fruit, cut into dice and macerated in Dantzig brandy, containing plenty of gold spangles.

When the _soufflé_ is almost cooked, set on it a border of fine strawberries (in season), or half-sugared, preserved cherries.

It should be remembered, however, that the correct procedure demands the use of strawberries in full season.

2538—SOUFFLÉ A LA ROYALE

Take some vanilla-flavoured, _soufflé_-preparation. Dish it in a timbale in alternate layers with lady’s-finger biscuits, saturated with Kirsch; and distribute thereon such fruits as pine-apple, cherries, angelica and grapes—all cut into dice, and previously macerated in Kirsch.

2539—VANILLA SOUFFLÉ

Take some cream _soufflé_-preparation, made from milk in which a stick of vanilla has been previously infused.

2540—VIOLET SOUFFLÉ

Take some vanilla-flavoured _soufflé_ preparation, combined with crushed crystallised violets. When the _soufflé_ is dished, set on it a crown of large crystallised violets, and cook in the usual way.

2541—SUBRICS

Into one pint of vanilla-flavoured boiled milk, containing three and a half oz. of sugar, drop four oz. of semolina. Add one and a half oz. of butter and a grain of salt; mix thoroughly, and gently cook in the oven under cover for twenty-five minutes.

Thicken with six egg-yolks, and spread the preparation in layers two-thirds of an inch thick over a buttered tray. Pass a piece of butter over the surface to prevent its drying, and leave to cool.

Then cut up this preparation into rings three inches in diameter.

Heat some clarified butter in a frying-pan; set the rings in it; brown them on both sides, and dish them in a circle.

Garnish the centre of each ring with a tablespoonful of red-currant jelly, or very firm quince jelly.

2542—TIMBALE A LA D’AREMBERG

Line a buttered Charlotte mould with some fairly firm Brioche paste. Garnish the mould with quartered pears, cooked in vanilla-flavoured syrup, kept rather firm and alternated by apricot jam.

Close the timbale with a layer of the same paste, well sealed down round the slightly-moistened edges, and cut a slit in the middle for the escape of steam. Cook in a good moderate oven for about forty minutes.

On taking the timbale out of the oven, turn it out on a dish, and accompany it with a maraschino-flavoured apricot sauce.

2543—BOURDALOUE TIMBALE

Prepare a dry paste, combined with four ounces of finely-chopped almonds per one lb. of flour.

With this paste line a buttered timbale mould, and garnish it with various stewed fruits, alternated by layers of frangipan cream. Cover with a layer of the same paste, and bake in a good moderate oven.

When the timbale is turned out, coat it with a vanilla-flavoured apricot syrup.

2544—MARIE-LOUISE TIMBALE

Take a stale _Génoise_ cooked in a deep Charlotte mould; press the blade of a knife into it and cut it all round, leaving a base.

Remove the inside crumb in one piece which should resemble a large cork in shape. Cut this crumb into slices half-inch thick; coat each slice with Italian meringue, and, upon the latter, distribute a _salpicon_ of peaches, cherries and pine-apple.

Coat the outside of the timbale with the same meringue, and decorate it; put the slices back inside, and set them one upon the other. Owing to the inserted garnish these slices naturally project above the sides of the timbale; surround them therefore with a border of poached peaches, separated by a bit of meringue.

Put the timbale in a mild oven to colour the meringue, and serve a Kirsch-flavoured peach sauce at the same time.

2545—MONTMORENCY TIMBALE

Cook a brioche in a mould of the required size. When it is quite cold, remove all the crumb from its inside, leaving a thickness of three-quarters of an inch on the bottom and sides. Coat all round, by means of a brush, with apricot jam cooked to the _small-thread_ stage, and decorate with pieces of puff-paste in the shape of crescents, lozenges, roundels, etc., colourlessly baked in a moderate oven. When about to serve, pour in a garnish of stoned cherries, cooked in a thin syrup, thickened with raspberry-flavoured red-currant jelly.

2546—TIMBALE A LA PARISIENNE

Cook a brioche in a Charlotte-mould, and, when it is quite cold, remove the crumb from its inside as above. Coat the outside with apricot jam, and decorate with candied fruit. When about to serve, pour into it a garnish consisting of peeled and quartered pears, apples, peaches and apricots, cooked in vanilla-flavoured syrup; pine-apple cut into large dice, lozenges of angelica; half-almonds; and raisins, swelled in tepid water. Cohere this garnish with a Kirsch-flavoured apricot purée.

2547—TIMBALE A LA FAVART

Cook a brioche in a Richelieu-mould, and hollow it out and decorate it as above. The garnish of this timbale consists of only whole or halved fruit, and vanilla-flavoured chestnuts; and these are cohered with Kirsch-flavoured apricot syrup, combined with one quart of a purée of chestnut remains.

Pour the garnish into the timbale just before serving.