Coat the pancakes with [Italian meringue], flavoured with kirsch and maraschino; roll them up, cut them into lozenges as above, and set them on a tray. Decorate them by means of the piping-bag with the same meringue; sprinkle them with icing sugar, and set them to colour quickly in the oven.
[2479—PUDDINGS]
English puddings are almost innumerable; but many of them lie more within the pastrycook’s than the cook’s province, and their enumeration here could not serve a very useful purpose. The name Pudding is, moreover, applied to a whole host of preparations which are really nothing more than custards—as, for example, “custard pudding.” If both of the foregoing kinds of puddings be passed over, puddings proper which belong to hot sweets may be divided into eight classes, of which I shall first give the generic recipes, from [730] ]which all pudding entremets given hereafter are derived. The eight classes are:—
- (1) Puddings with cream.
- (2) Fruit puddings.
- (3) English fruit puddings.
- (4) Plum puddings.
- (5) French and German bread puddings.
- (6) English and French paste puddings.
- (7) Rice puddings.
- (8) Souffléd puddings.
Puddings allow of various accompanying sauces, which will be given in each recipe. The majority of English puddings may be accompanied by stewed fruit, Melba sauce, or whipped cream “à la Chantilly.”
Puddings with Cream.
[2480—ALMOND PUDDING]
Make a preparation for souffléd pudding (No. [2505]), moistened with almond milk. Pour it into copiously-buttered moulds, sprinkled inside with splintered and grilled almonds.
Set to poach in the [bain-marie]. As an accompaniment serve a sabayon prepared with white wine and flavoured with [orgeat].