1137. English Pudding, Baked.
—Put in a saucepan two gills of sweet cream, three ounces of powdered sugar, and the peel of half a medium-sized lemon, place the pan on the stove, and, with a spatula, stir, and let boil for three minutes and take off the fire. Have ten ounces of stale French bread, pare off the crust and cut it into small, dice-shaped pieces; add them to the preparation, mixing lightly; put on the lid, and let the bread soak for ten minutes. Chop up very fine one ounce of candied citron; mix it with four ounces of dried currants, prepared as for [No. 1080], four ounces of melted butter, four ounces of melted and strained beef-marrow, and a saltspoonful of salt. With the hand stir thoroughly for two minutes. Pour this preparation in with the soaked bread, and mix gently, either with the hand or a spatula, for ten minutes; meanwhile breaking in three eggs, one by one at a minute’s interval, and adding a gill of Madeira wine and half a gill of cognac. Butter, and sprinkle well with bread-crumbs a two-quart pudding-mold; pour in all the preparation, lay it on a baking-pan, and place it in a slow oven to bake for one and a half hours. Remove, and with the aid of a towel turn it onto a hot dessert-dish, serving it with a hot Sabayon sauce au madère ([No. 1138]).
1138. Sabayon Sauce au Madère.
—Put in a saucepan four egg yolks and an ounce and a half of powdered sugar; place it on a hot stove, and with a wire whip stir well for two minutes. Drop in gradually two gills of Madeira wine; stir continually for two minutes; take from the fire, and strain through a fine sieve over the pudding.
1139. French Pudding à la Delmonico.
—Line the insides of six oval, channeled, deep tart-molds, each holding one and a half gills, with four ounces of pie-paste ([No. 1077]). Prepare a cake exactly as for Maraschino pudding ([No. 1134]), and when cooked and on the table, remove the paper, and break up the cake in small pieces, into a vessel. Moisten with two gills of cold milk and two eggs, and mix well with the spatula for two minutes; add two ounces of dried currants ([No. 1080]). Mix in a saucer a saltspoonful of cinnamon, with one of allspice and one of cloves, all ground, and add it to the preparation in the bowl; stir well for three minutes; then, with a wooden spoon, fill up the molds, and lay them on a baking-pan. Put it into a moderate oven for ten minutes; then remove, cool off, and unmold; lay them on a table, and pour over each pudding 3 teaspoonful of rum, and with a light pastry-brush glaze the surface with glace à l’eau ([No. 1197]). Dress them on a dessert-dish, and serve.
1140. Sago Pudding.
—Boil in a saucepan one quart of milk; add a quarter of a pound of sago, and, with a pastry wire-whip, stir briskly and continually for fifteen minutes. Take from off the fire; let cool; then add four ounces of powdered sugar, mixing well again for one minute. Break in four eggs, and flavor with a teaspoonful of vanilla essence; then mix well for two minutes longer. Butter and sugar well six small pudding-molds, the same size as for maraschino pudding ([No. 1134]), and, with a ladle, fill up the molds with the sago; place them in a tin pan, filling it to half the height of the molds with warm but not boiling water. Then put in the oven and let steam for thirty-five minutes. Remove; take the molds from the pan with a towel, and with a thin knife detach them properly. Then turn them on a hot dessert-dish, serving them with a sauce à la crême ([No. 1133]).
1141. Tapioca Pudding.
—The same as for the above, using tapioca.