Take off the fire; thicken with five egg-yolks; and then carefully mix with it the five whites beaten to a stiff froth. Pour into well-buttered moulds, and poach in a [bain-marie].
As an accompaniment serve an English custard or a Sabayon, flavoured according to fancy.
[2505—ALMOND SOUFFLÉD[!-- TN: acute invisible --] PUDDING]
Make a preparation as for No. [2504], but use almond milk instead of cow’s milk. Pour the preparation into buttered moulds, sprinkled with splintered and grilled almonds, and poach in a [bain-marie].
As an accompaniment serve a white-wine Sabayon flavoured with [orgeat].
[2506—SOUFFLÉD PUDDING, DENISE]
Finely pound four oz. of freshly-washed and peeled almonds, and add thereto, from time to time, a few drops of fresh water. When the almonds form a smooth paste, add the necessary quantity of water to them to produce one pint of milk. Strain through muslin and slightly twist the latter in order to express all the contained liquid.
[736]
]With this almond milk, dilute three oz. of flour and three oz. of rice cream, mixed in a saucepan, and take care that no lumps form. Strain the whole through a strainer, and add five oz. of sugar, three oz. of butter and a little salt.
Set the saucepan on the fire; boil, stirring the while, and then stir briskly with a spatula until the preparation acquires the consistence of a thick paste and falls from the spatula without leaving any adhering portions. Pour this paste into a basin and combine therewith: first, little by little, two oz. of fresh butter; then, eight egg-yolks, two ounces of finely-pounded almonds moistened with a tablespoonful of kirsch and as much maraschino, and the whites of five eggs beaten to a stiff froth.
This pudding is cooked in a [bain-marie] in one of the following ways: