Whatever be the paste used, it should be cooked in very slightly-sugared milk, flavoured according to fancy, and in the quantities given above. Thicken by means of two eggs per pint of the preparation; pour the whole into a buttered pie-dish, and cook in the oven in a [bain-marie].
N.B.—All English puddings of this class are made in the same way, and, as already stated, are served in the dish in which they have cooked.
[2499—BRAZILIAN PUDDING]
Make the preparation for tapioca pudding and pour it into a mould, [clothed] with sugar cooked to the [caramel] stage.
Poach in a [bain-marie] and serve plain.
[2500—CHEVREUSE PUDDING]
This is semolina pudding served with a Sabayon, flavoured with kirsch.
[2501—RICE PUDDING]
Prepare the rice as directed under No. [2404], and mix with it (per lb. of raw rice) the whites of fifteen eggs beaten to a stiff froth. Mould in buttered moulds sprinkled with raspings.
The cooking and the adjuncts are the same as for Nos. [2493], [2494], etc.