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Classic
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page 200
OMELET SOUFFLE PUDDING
Beat the whites of ten eggs to a stiff froth. Beat the yolks with three quarters
of a pound of powdered sugar, and the juice and grated rind of a lemon. Mix all
together lightly. Butter a thick-bottomed dish which will just hold the pudding;
put it immediately in the oven, and bake it fifteen or twenty minutes. Serve it
just as it comes from the oven. It should quiver like a golden jelly when
served. If baked too long, it will be spoiled. The oven must not be too hot, or
it will scorch; the heat should be as usual to bake pies.
VERY RICH PUDDING
Line a deep pie dish with puff paste, having first buttered it thoroughly; place
on this a layer of jam, then a layer of custard, then jam, then custard, until
the dish is nearly full, leaving the custard layer at the top. Bake for twenty
minutes in a moderate oven, let the pudding cool, beat up the whites of the eggs
that were used for the custard into a stiff whip with a little powdered sugar,
pile the whip on as high as possible, and serve.
PARISIAN PUDDING
Lay slices of sponge cake at the bottom of a glass dish, spread over them a
layer of preserve (red or black currant is very good for the purpose), place
over that more slices of sponge cake, then another layer of jam. Do this until
you have filled the dish. Pour over it sufficient sherry to soak the cake
properly, then beat up the whites of four eggs with sufficient powdered loaf
sugar to make it a very stiff froth, with which to cover the top of the cake
completely, and bake.
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