Quantity for 6 Persons.
- 1 pt. of milk
- Scant ¼ lb. of butter
- ¼ lb. grated sweet chocolate
- Scant ¼ lb. of sugar
- ⅛ lb. blanched, ground almonds
- 6 eggs
- ¼ lb. fine flour
Preparation: The milk is brought to boil, butter, sugar, flour, chocolate well stirred in until the mixture comes off the sides of the skillet, then take from the stove. Cool it and stir in the almonds, yolks of eggs and the beaten whites.
Butter a mold, strew with bread crumbs, fill with the pudding, cover tightly and steam 1½ hours, then turn out on a platter and serve with a vanilla sauce.
Remarks: The dish must be only ¾ full because the pudding raises very much.
No. 12—FLOUR PUDDING.
Quantity for 6 Persons.
- ¼ lb. of fine flour
- 8 eggs
- ½ grated lemon peel
- ¼ lb. of sugar
- 4 tbsps. of lemon juice
Preparation: Beat the yolks of eggs with sugar 20 minutes, add lemon juice and grated rind and lastly stir in the flour, which must be sifted 4 times. The whites of eggs are beaten to a stiff froth and mixed in. Butter a mold, put in the pudding, close it well and steam 1¼ hours. Turn the pudding on a platter and serve with a wine sauce.
No. 13—LAYER PUDDING.