No. 21—GOOSE LIVER PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 6, Poultry, [No. 26], Goose Liver Pudding.
No. 22—CHERRY PUDDING.
Quantity for 6–8 Persons.
- 8 milk rolls
- ¾ qt. of milk
- ¼ lb. of butter
- 8 eggs
- Rind of 1 lemon
- ¼ tsp. of cinnamon
- 2 lbs. stoned cherries
- ¾ cup of sugar
Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put in the mashed rolls and sauté or dry fry them on the stove. Now mix this well with yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry syrup. Beat the whites of eggs to a stiff froth and add to the mixture. Butter a pudding mold, strew in bread crumbs, then fill with the pudding and steam for 2 hours. Turn out and serve.
No. 23—FARINA PUDDING No. 2.
Quantity for 6 Persons.
- 1 qt. of milk
- ¼ lb. of butter
- ¾ cup of sugar
- 1 grated lemon peel
- ¾ cup of fine farina
- 8 bitter almonds
- ¼ lb. sweet almonds
- 8 eggs