Puddings - Bagatelle

à l'Espagnole is composed of layers of sponge cake and preserve, soaked with wine and covered with meringue.

à la St. Martin is made of plum pudding, cut in slices, soaked with wine, sprinkled with ratafias, and covered with custard or whipped cream.

à la Vénitienne is made of a sponge cake, the centre cut out, filled with layers of mixed fruits in syrup, cake crumbs soaked in wine, and whipped cream coloured pink and green; the whole masked with apricot syrup, decorated with dried cherries, and whipped cream piled on the top.

aux comfitures is a trifle made of sponge cakes and wine with preserves.

aux fruits is trifle made with fresh fruit.

Crepe a l'Indienne is a flat cake of rice, browned on the top, and decorated with preserved ginger, cherries and pistachios.

Croquettes de riz are rice croquettes; de crème de riz ground rice; de semoule - semolina; de vermicelle - vermicelli. They are generally served with a fruit sauce, or au chocolat with a chocolate custard.

Croustade de riz is a fancy mould of rice, the centre filled with custard.

Croûtes dorées, or are small shapes of bread or French Pain perdu roll, soaked in flavoured cream, dipped in beaten eggs and fried; served with a fruit or wine sauce.

Meringue is a steamed breadcrumb pudding d' oranges, etc. with oranges or other fruit, covered with meringue and browned.

Petits châteaux au are Castle puddings, served with vin wine sauce. They may also be served cold, the centres cut out, filled with preserve and cream, and decorated with little handles of angelica, as Petites corbeilles de fantaisie.

Petits Poudings

à l'Alexandra are little sponge cake and custard puddings, decorated with chopped almonds, cherries and angelica; served in an apricot sauce with brandy. à la Florida are little light steamed puddings, garnished with dried cherries and served with a macédoine of fruit.

Plum Pouding is plum pudding. A Christmas pudding is called Ponding de Noël. Little round blocks of plum pudding, the centres cut out and filled with brandy butter, are called Puits a'amours a la Noël.

Pouding

à l'Adolphe is a strawberry custard with chocolate cream and sponge cake in the centre, set in a mould lined with jelly and decorated with pistachios and cocoanut.

à l'Alexandra is a steamed custard flavoured with vanilla. It may be served hot with a whip sauce, or cold with a macédoine of fruit.

à l'Allemande, is a steamed pudding of bread cut or à la Viennoise in dice, candied peel, raisins, caramel custard, and wine; served with whip sauce.

à l'Ambassadrice is a rich custard flavoured with

Kirsch, set in a mould with layers of strawberries; served with a strawberry syrup flavoured with Kirsch.

à l'ambre is Amber pudding - a purée of apples or other fruit, with yolks of eggs, baked in a dish lined with paste, and covered with meringue.

à l'Antoinette is a cold custard pudding with layers of preserved cherries, served with a syrup flavoured with maraschino.

à l'ananas is pineapple pudding. Whip sauce with the pineapple syrup is served with it.

à l'Autrichienne is a rich raisin and marmalade pudding with brandy, boiled, and served with an orange brandy custard.

à la Baronne is a boiled pudding of suet, raisins, flour and milk.

à la Berkeley is a suet pudding flavoured with lemon, served with a rum custard.

à la Chancelière, is Cabinet pudding. This is also or de Cabinet iced and served as Ponding glace a la Chancelière.

à la Clarence is a sponge cake and custard pudding with brandy, steamed in a mould decorated with dried fruits or sweetmeats.

à la Cowley is a steamed pudding of mashed potatoes, almonds, sugar, eggs, etc.; it is served covered with whip sauce.

à la Crécy is carrot pudding - a boiled pudding of chopped carrots, mashed potatoes, suet, flour, raisins and candied peel.

à la crème is custard pudding.

à la crème de riz is a ground rice pudding.

à la Diplomatc is a rich custard with dried fruits, set in a mould lined with jelly.

à la D' Orléans is a cold custard with crushed macaroons and chopped candied peel.

à la Duchesse is a boiled pudding of suet, breadcrumbs, ratafias, candied peel and eggs, served with a sauce made of raspberry jam with liqueur.

à l'Espagnole is a sponge cake and custard pudding steamed in a mould lined with French plums.

à la Française is a breadcrumb pudding, covered with jam, and then with a whip of whites of eggs and jam.

à la Genevoise is a baked apple and rice pudding.

à la Gitana consists of layers of bread and jam, with yolks of eggs and brandy, baked in a mould.

à l'Imperiale is a steamed pudding in suet crust, with layers of apricot jam, prunes or French plums, honey, and suet paste; served with a sweet sauce.

à l'Impératrice has layers of rice and jam, with custard, baked in a dish lined with paste.

à l'Indienne is a sponge cake and custard pudding with ginger and slices of preserved ginger, and a ginger and brandy sauce.

à l'Italienne is a macaroni and marmalade pudding.

à la Jamaique is a steamed ginger souffle with preserved ginger cut in dice, served in a lemon sauce with ginger syrup and rum.

à la Jubilé is a steamed breadcrumb and jam pudding, served with wine sauce. Made with raspberry or strawberry jam, it is sometimes called Savarin a la Nelson.

à la Kaisir is a rich almond custard steamed in a mould decorated with citron, etc.

à la Kirsch is a light steamed pudding with dried cherries, served with a whip sauce made with cherry brandy or Kirsch.

à la Londonderry is a light cake in slices, with apricot iam between, soaked with liqueur-flavoured custard and steamed; sprinkled with chopped almonds, and served in an apricot sauce with brandy.

à la Louise is a steamed pudding of cake and custard, with dried cherries, decorated with whipped cream coloured pink, and chopped pistachios and cocoanut.