Add to a pint of new milk a quarter of a pint of good cream, and pour them boiling on eight ounces of bread-crumbs, and three of fresh butter; when these have stood half an hour covered with a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs.
A GOOD SEMOULINA, OR SOUJEE PUDDING.
Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring from eight to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon; next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs; pour it into a buttered dish, and bake it about half an hour in a moderate oven. Boil the soujee exactly as the semoulina.
New milk, 1-1/2 pint; semoulina, 2-1/2 oz.: 7 to 8 minutes. Sugar, 3-1/2 oz.; butter, 2 oz.; rind of lemon; eggs, 5: baked in moderate oven, 1/2 hour. Or, soujee, 4 oz.; other ingredients as above.
FRENCH SEMOULINA PUDDING.
Or Gâteau de Semoule.
Infuse by the side of the fire in a quart of new milk, the very thin rind of a fine fresh lemon, and when it has stood for half an hour bring it slowly to a boil: simmer it for four or five minutes, then take out the lemon rind, and throw lightly into the milk, stirring it all the time, five ounces of the best quality of semoulina;[[149]] let it boil over a gentle fire for ten minutes, then add four ounces of sugar roughly powdered, three of fresh butter, and less than a small quarter-teaspoonful of salt; boil the mixture for two or three additional minutes, keeping it stirred without ceasing; take it from the fire, let it cool a little, and stir to it briskly, and by degrees, the yolks of six eggs and the whites of four well beaten together, and strained or prepared for use as directed at page [395], four or five bitter almonds, pounded with a little sugar, will heighten the flavour pleasantly to many tastes. When the pudding is nearly cold, pour it gently into a stewpan or mould, prepared as for the Gâteau de Riz of page [433], and bake it in a very gentle oven from an hour and a quarter to an hour and a half.
[149]. As we have had occasion to state in the previous pages of this volume, we have had semoulina, vermicelli, and various kinds of macaroni of first-rate quality, from Mr. Cobbett, 18, Pall Mall; but they may, without doubt, be procured equally good from many other foreign warehouses.
SAXE-GOTHA PUDDING, OR TOURTE.
Blanch and pound to the smoothest possible paste, a couple of ounces of Jordan almonds, and four or five bitter ones; add to them, spoonful by spoonful quite at first, four eggs which have been whisked very light; throw in gradually two ounces of pounded sugar, and then four ounces of the finest bread-crumbs. Just melt, but without heating, two ounces of fresh butter, and add it in very small portions to the other ingredients, beating each well to them until it ceases to appear on the surface. Pour the paste thus prepared upon a pint of red currants, ready mixed in a tart-dish with four ounces of pounded sugar, and bake them gently for about half an hour. Raspberries and currants mixed, and Kentish or morella cherries, will make most excellent varieties of this dish: the Kentish cherries should be stoned for it, the morellas left entire. Should the paste be considered too rich, a part or the whole of the butter can be omitted; or again, it may on occasion be made without the almonds; but the reader is recommended to try the receipt in the first instance without any variation from it. The crust will be found delicious if well made. Like all mixtures of the kind it must be kept light by constant beating, as the various ingredients are added to the eggs, which should themselves be whisked to a very light froth before they are used.