Pudding à la Parisienne

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
compôte of apricots
Instructions (12)
  1. Blanch and skin 8oz. of Jordan almonds and 2oz. of bitter almonds.
  2. Dry them on a clean cloth.
  3. Mince and pound the almonds in a mortar with 12oz. of sugar to a smooth paste.
  4. Put this paste in a pan with the yolks of eight eggs and a quart of boiling cream.
  5. Stir it all together in the bain marie over the fire till it thickens nicely.
  6. Rub it through a tammy and freeze to a stiff batter.
  7. Pack it in a mould (one with a pipe, or a Trois frères mould is best for this) and set it in the ice cave.
  8. When turned out, garnish it with a compôte of apricots.
  9. For the compôte, stew the apricots in syrup till soft, or if tinned ones are used, steep them with their own liquid, previously boiled with a little more sugar.
  10. When cold, pour the liquid over the fruit.
  11. Add a glass of noyau to the compôte.
  12. Arrange the compôte around the mould or fill up the centre with the compôte.
Original Text · last edited 4 days ago
Pudding à la Parisienne.— Blanch and skin 8oz. of Jordan almonds and 2oz. of bitter, dry on a clean cloth, mince, and pound them in a mortar with 12oz. of sugar to a smooth paste; now put this in a pan with the yolks of eight eggs and a quart of boiling cream, and stir it all together in the bain marie over the fire till it thickens nicely; then rub it through a tammy and freeze to a stiff batter; now pack it in a mould (one with a pipe, or a Trois frères mould is best for this) and set it in the ice cave. When turned out garnish it with a compôte of apricots (for this stew the apricots in syrup till soft, or, if tinned ones are used, steep them with their own liquid, previously boiled with a little more sugar, and when cold poured over the fruit), add a glass of noyau to this, and arrange it round the mould or fill up the centre with the compôte.
Notes
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