Pour this preparation into a deep, buttered border-mould, dusted with bread-crumbs; and poach in [bain-marie].
As an accompaniment, serve either an English custard, a vanilla-flavoured sabayon, or a fruit sauce.
[2491—GERMAN BREAD PUDDING]
Soak two-thirds of a lb. of brown bread-crumb in one and three quarter pints of Rhine wine, Moselle or beer, containing half a lb. of moist sugar and a little cinnamon. Rub through a sieve and add four eggs, six egg-yolks, five oz. of melted butter, and the whites of four eggs beaten to a froth. Poach in a [bain-marie] as in the preceding case. The adjunct to this pudding is invariably a fruit syrup.
[2492—SCOTCH BREAD PUDDING]
Proceed exactly as for No. [2490], but add five oz. of sliced seasonable fruit. Mould and poach in the same way, and serve a red-currant sauce flavoured with raspberries, as an accompaniment.
Paste Puddings.
[2493—TAPIOCA]
Sprinkle eight oz. of tapioca into one and three-quarter pints of boiling milk, containing four oz. of sugar, a pinch of salt and three oz. of butter.
Cook in the oven for twenty minutes; transfer the preparation to another saucepan, and add to it six egg-yolks, two and a half oz. of butter, and the whites of four eggs beaten to a stiff froth.