[2509—INDIAN SOUFFLÉD PUDDING]
Take some souffléd-pudding preparation and add to it two oz. of powdered ginger, and five oz. of candied ginger, cut into dice. Proceed in the same way as for No. [2504].
As an accompaniment, serve an English custard flavoured with ginger.
[737]
][2510—CHESTNUT SOUFFLÉD PUDDING]
Cook two lbs. of peeled chestnuts in a light, vanilla-flavoured syrup.
Rub them through a sieve, add five oz. of powdered sugar and three oz. of butter to the purée, and dry it over a fierce fire. Thicken it with eight egg-yolks and finish it with the whites of six eggs, beaten to a stiff froth.
Poach in buttered moulds in a [bain-marie].
As an accompaniment, serve, either an English custard, or a vanilla-flavoured apricot syrup.
[2511—MOUSSELINE PUDDING]
Work four oz. of butter and four oz. of powdered sugar to a pomade, and add the yolks of ten eggs, one by one; meanwhile stirring the preparation.