[812]
]Fill up the mould with a Bombe-preparation of pomegranate juice, flavoured with Kirsch; close the mould, keep it in ice for two hours, and turn out the pudding on a napkin when about to serve.
Serve an iced, vanilla syrup separately.
[2923—PUDDING SEYMOUR]
Cut a [Mousseline] Brioche into thin slices, and set these to soak in raw, sweetened and Kirsch-flavoured cream. Peel and finely slice some peaches, and poach them in vanilla-flavoured syrup; also peel some very ripe William pears.
Prepare a pink Bombe-preparation, flavoured with Kirsch and [Orgeat]; and then fill up the mould with alternate layers of the slices of Brioche and of fruit, with Bar red-currant jam added; and the Bombe-preparation.
Close the mould, keep it in ice for two hours, and turn out the pudding on a napkin.
[2924—ICED SOUFFLÉES[!-- TN: acute invisible --]
The preparation differs according as to whether the [Soufflés] be prepared with fruit, or with such flavours as Vanilla, Coffee, Chocolate, etc.
The last named are made with the Iced-[Mousse] preparation (No. [2916]), which may also serve for the fruit [Soufflés]; but, in the case of the latter, the following preparation is preferable:—
Whisk the whites of ten eggs to a very stiff froth, and add to this one and one-tenth lbs. of sugar cooked to the [small-crack] stage. Transfer the whole to a basin; flavour according to fancy, and add one pint of a purée of fruit and one pint of very stiffly-whisked cream.