Nouilles Pudding. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the nouilles paste

Nouilles for soup (see Garnishings, under Soups)

For stewing the nouilles

1 pt. milk ↝ Milk, NFS [Milk, reduced fat]
a tiny piece of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For flavouring

a dessertspoonful sugar ↝ Sugar, NFS [Sugars and honey]
the grated rind of 2 fresh lemons ↝ Lemon, raw [Citrus fruits]

For binding

4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
4 whites ↝ Egg, white only, raw [Eggs and omelets]

For moulding and steaming

a buttered mould lined with bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

To serve with

Fruit Sauce or Frothed Sauce (see Sweet Sauces) ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (9)

Prepare the paste as for Nouilles for soup (see Garnishings, under Soups), but cook it gently 1 hour only, instead of 2 hours, in water.
Rinse in cold water on a colander and drain it.
Return it at once to the fire with 1 pt. milk, in which a tiny piece of fresh butter has been melted.
Let it now stew gently 1 hour, till all the milk has been absorbed.
Stir now and then with a wooden spoon, but do not break the ribbons of paste.
Put it in a basin, adding a dessertspoonful sugar, and the grated rind of 2 fresh lemons.
Strain in 4 yolks of egg, one by one, beating each in.
Whip the 4 whites to a froth by themselves, and add just before putting the pudding into a buttered mould lined with bread-crumbs.
Steam 2 hours with lid on, turn out and serve dry.

Original Text

Nouilles Pudding. No. 2.
Prepare the paste as for Nouilles for soup (see Garnishings, under Soups), but cook it gently 1 hour only, instead of 2 hours, in water. Then rinse in cold water on a colander and drain it. Return it at once to the fire with 1 pt. milk, in which a tiny piece of fresh butter has been melted. Let it now stew gently 1 hour, till all the milk has been absorbed. Stir now and then with a wooden spoon, but do not break the ribbons of paste. Put it in a basin, adding a dessertspoonful sugar, and the grated rind of 2 fresh lemons.
Strain in 4 yolks of egg, one by one, beating each in.
Whip the 4 whites to a froth by themselves, and add just before putting the pudding into a buttered mould lined with bread-crumbs. Steam 2 hours with lid on, turn out and serve dry. Fruit Sauce or Frothed Sauce (see Sweet Sauces) is handed with it in a sauce boat.

Notes

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