Mousseline Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Break the yolks of 6 eggs into a bain-marie pot.
  2. Add 1/2 lb. castor sugar, 2 ozs. fresh butter, the juice of one lemon, the grated rind of two lemons.
  3. Stir this mixture over the stove till it thickens.
  4. Strain it through a fine strainer or through a tammy cloth into a clean basin.
  5. Leave it to get cold.
  6. Having previously beaten 4 of the whites of egg to a stiff froth, on a plate with a palette knife, add them to the pudding mixture.
  7. Put all into a prepared mould which has first been buttered and then dusted with sugar.
  8. Steam in a pan of hot water, with lid of mould on, for 2 hours.
  9. Should the water boil, the pudding will be spoilt.
Original Text
Mousseline Pudding. (Lizzie Emslie, Castle Grant. 1894.) Break the yolks of 6 eggs into a bain-marie pot. Add ½ lb. castor sugar, 2 ozs. fresh butter, the juice of one lemon, the grated rind of two lemons. Stir this mixture over the stove till it thickens. Next strain it through a fine strainer or through a tammy cloth into a clean basin. Leave it to get cold. Having previously beaten 4 of the whites of egg to a stiff froth, on a plate with a palette knife, add them to the pudding mixture, and put all into a prepared mould which has first been buttered and then dusted with sugar. Steam in a pan of hot water, with lid of mould on, for 2 hours. Should the water boil. the pudding will be spoilt.
Notes
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