Set the latter on a moderate fire until it veneers the withdrawn spoon; then immediately add the whites of seven eggs beaten to a stiff froth.
Pour the whole into a deep, buttered border-mould, which only half fill, in view of the subsequent expansion of the preparation while cooking.
Poach in a [bain-marie] for about thirty minutes, and let the pudding stand for ten minutes before turning it out.
As an accompaniment serve a light Sabayon or a fruit sauce.
[2512—SOUFFLÉD PUDDING A LA RÉGENCE]
Make a souffléd-pudding preparation flavoured with vanilla, and poach it in a [bain-marie], in a mould [clothed] with sugar cooked to the [caramel] stage. Serve an English custard, prepared with caramel, separately.
[2513—SOUFFLÉD PUDDING A LA REINE]
Take some vanilla-flavoured, souffléd-pudding preparation. Take a mould with a central tube; butter it, and besprinkle it with chopped pistachios and crushed macaroons. Set the preparation in the mould in layers, alternated by coats of chopped pistachios and crushed macaroons; and poach in a [bain-marie].
As an accompaniment serve an English custard combined with [pralin].