ICED PUDDING, A LA PARISIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for freezing and serving
Instructions (12)
  1. Parboil and remove the skin from eight ounces of Jordan almonds, and two ounces of bitter ditto, wash and dry them on a cloth.
  2. Thoroughly pound the almonds with twelve ounces of sugar in a mortar, until they present the appearance of a soft paste.
  3. Add the almond paste to eight yolks of eggs, and a quart of boiled cream.
  4. Stir the whole together in a stewpan over a stove-fire, until the eggs are sufficiently set in the custard.
  5. Pass the custard through the tammy in the same manner as a purée.
  6. Pour this into a freezing-pot ready packed in rough ice, and freeze it in the usual manner.
  7. When frozen, fill an ice pudding-mould with it, cover it with the lid, and immerse it in rough ice until dishing-up time.
  8. Place the pudding on its dish.
  9. Garnish the top and base with a compôte of apricots.
  10. Mix a glass of noyau into the syrup.
  11. Pour the syrup over the pudding.
  12. Serve.
Original Text
ICED PUDDING, A LA PARISIENNE. PARBOIL and remove the skin from eight ounces of Jordan almonds, and two ounces of bitter ditto, wash and dry them on a cloth, and then thoroughly pound them with twelve ounces of sugar in a mortar, until they present the appearance of a soft paste; this must then be added to eight yolks of eggs, and a quart of boiled cream; stir the whole together in a stewpan over a stove-fire, until the eggs are suffi-ciently set in the custard, and then pass it through the tammy in the same manner as a purée. Pour this into a freezing-pot ready packed in rough ice, and freeze it in the usual manner; when this is effected, fill an ice pudding-mould with it, cover it in with the lid, and immerse it in rough ice until dishing-up time. The pudding must then be placed on its dish, and the top and base garnished with a compôte of apricots, after mixing a glass of noyau in with the syrup, pour it over the pudding, and serve.
Notes
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