Pudding Souffle A La Morn Ay- Souffle Pudding, Mornay Style

Put 8 ounces of sweet butter into a basin; work it well with a spoon until it becomes foamy; add 8 ounces of powdered sugar, 6 egg yolks (one at a time), and, last, 2 gills of thick cream and vanilla flavor. Then beat the 6 egg whites to a stiff froth and incorporate them gradually with the mixture.

Butter a cylindrical shaped mould, dust it with cornstarch and fill it with alternate layers of the above preparation and sponge cake (cut in squares and saturated with rum). Set the mould into the bain-marie and let cook in a slow oven for 40 minutes. Before unmoulding allow to set for about 10 minutes.

Pour over the following sauce:

Sauce. - Put into a saucepan equal quantities of apple marmalade and apricot jam, dilute with a little syrup and boil for 10 or 15 minutes (if too liquid, thicken with a little arrowroot and strain); finish with whipped cream and flavor with rum or kirschwasser.

Pudding Mousseline A La Vanille - Vanilla Muslin Pudding

Take 6 ounces of powdered sugar, 2 ounces of butter, 10 egg yolks and some vanilla flavoring; put all into a saucepan and whip vigorously over a slow fire until they become frothy (as cream sauce) ; then take from the fire and incorporate 4 raw egg yolks and the whites of 10 eggs whipped to a stiff froth.

Butter some cylindrical-shaped moulds and fill them three-quarters of their height with the above preparation; set them in a pan with boiling water; cover the pan and finish to cook in a slack oven.

When done, unmould on a dish and pour over some Sabayon sauce.

Sauce Sabayon - Sabayon Sauce

Put into a copper pan or basin 4 egg yolks and I whole egg, with 4 ounces of powdered sugar and a half wineglassful of dry white wine or Madeira; set over a slow fire, whip vigorously until it becomes frothy and of good consistency; remove from the fire and serve immediately.

Note. - Sabayon may be prepared with rum, kirschwasser, etc. Liquors may also be replaced by lemon juice.

Pudding Souffle a la Savoyade, Sauce aux FruitsSavoy Pudding, Fruit Sauce.

Add 4 ounces of butter to I pint of boiling milk; as soon as the butter is melted pour in 4 ounces of sifted flour and work vigorously; then change the paste into another pan and, after 10 minutes, add a gill of cream, 10 egg yolks, and 5 ounces of Gervais cheese (pressed through a fine sieve), add either lemon or vanilla flavoring and the 10 egg whites whipped to a stiff froth.

Butter a pudding mould, pour in the preparation and cook in the bain-marie for I hour (in a mild oven), unmould and serve with apricot fruit sauce.

P- S. - If no Gervais cheese is on hand, ordinary cream or Neufchatel cheese may be used.

Sauce Apricots Aux Fruits - Apricot Fruit Sauce

Dilute I pint of apricot jam with the same quantity of light syrup, allow to boil and then strain into another pan.

Cut in small squares all kinds of preserved fruits on hand - such as pears, peaches, pineapples, cherries, angelica, etc.- add to the sauce and allow to boil once more. If too liquid, thicken with a little cornstarch diluted with water.

This sauce may be flavored with kirsch or rum.