(3107). Saxony Pudding - Souffled (Pouding Souffle A La Saxonne)

Sift half a pound of flour into a saucepan and dissolve it with half a pint of boiling milk, into which has been infused half a vanilla bean; mix with this four ounces of butter and four ounces of sugar; set the saucepan on the fire and stir the mixture with a spatula until it detaches from the saucepan. Then remove it from the fire and beat in four ounces of butter and four ounces of vanilla sugar; continue to stir until it attains body, and let it lose its greatest heat, then add at once ten egg-yolks, four ounces of candied fruits cut in quarter-inch dice, and six stiffly beaten egg-whites; pour this preparation into a dome-shaped mold with a tube in the center, and cook it in a bain-marie in a slack oven for forty-five minutes. As soon as done unmold the pudding on a dish, cover it over with a little apricot marmalade (No. 3075), and serve with a separate apricot sauce with noyau (No. 3100).

(3108). Scotch Pudding (Pouding A L'Ecossaise)

Soften twelve ounces of beef marrow at the oven door, without letting it melt. Pass it through a strainer and lay it in a bowl to beat to a cream, adding to it one by one ten egg-yolks, two whole eggs, also a pinch of salt, then put in fourteen ounces of bread-crumbs soaked in milk, two ounces of candied cherries cut in two, four ounces of candied orange and lemon peel cut in small three-sixteenth inch squares and half a gill of rum; lastly mix in ten egg-whites, beaten to a very stiff froth. Transfer this preparation into a buttered and sugared dome-shaped mold with a tube in its center; set it into a saucepan with water reaching to half its height, and place the saucepan on the fire for the water to come to a boil, then finish cooking in the oven for forty minutes. As soon as the pudding is done unmold it on a dish and cover over with apricot marmalade (No. 3675) diluted with a little Madeira wine; serve with a sauce-boatful of sauce or punch made as follows: Put in a saucepan a gill and a half of brandy, a gill and a half of rum, a gill of vanilla syrup, the peel of a lemon and of an orange and a small bit of cinnamon.

Just when ready to serve heat without boiling and then set it on the fire for a few seconds to burn out the alcohol; cover the saucepan at once to extinguish the fire, and serve.

(3109). Schiller Pudding (Pouding A La Schiller)

Prepare twelve to fifteen large pancakes and with some of them line a liberally buttered cylindrical mold (Fig. 150). Cover half of the remaining pancakes with a layer of apricot marmalade (No. 3675), and the other half with frangipane cream (No. 43); roll these pancakes up separately into rolls and cut them into three-quarter inch thick slices; range these in alternate layers inside the mold with a few candied cherries washed in hot water interspersed between. Put in a vessel twelve yolks and two whole eggs, also six ounces of vanilla sugar (No. 3165); beat up well and then stir in a quart of milk. Pass it through a fine wire strainer into the mold. Lay the mold in water reaching to half its height; set it on the fire and when it comes to a boil put it into a slack oven. to cook for one hour; remove, let stand and unmoldon a dish; brush the pudding over with apricot marmalade and serve with a sauce-boat of English cream and vanilla sauce (No. 3004).