(1) In a buttered pie dish. In this case, on taking the pudding out of the [bain-marie], sprinkle its surface with icing sugar, and criss-cross it with a red-hot iron.
(2) In a shallow, buttered and dredged, Charlotte-mould.
(3) In fairly shallow, buttered dome-moulds, lined inside with roundels one inch in diameter, stamped (by means of a fancy-cutter) out of a layer of [Génoise] or a layer of “lady’s-finger-biscuit” preparation, about one-third of an inch thick.
In the two last cases, the pudding is coated with an apricot sauce, mixed with almond milk, and a sauceboat of the same sauce is served separately.
[2507—LEMON SOUFFLÉD PUDDING]
Make the preparation for No. [2504], and flavour it with a piece of lemon rind. The treatment is the same.
Serve an English custard, flavoured with lemon separately.
[2508—ORANGE, CURAÇAO[!-- TN: original reads "CURAÇOA" --], ANISETTE, AND BÉNÉDICTINE[!-- TN: acutes invisible --] PUDDINGS, ETC.]
For all these puddings the procedure is the same as for No. [2504], and only the flavour changes.
Accompany each with an English custard, flavoured like the particular pudding.