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Classic
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page 150
412. POIRES A LA CONDE.
PEARS A LA CONDE, and
413. ANANAS A LA CREOLE.
PINE APPLE A LA CREOLE.
PROPORTIONS AND PREPARATION.--As for 411, but use pears or pineapples instead of
peaches.
414. PECHES A LA BOURDALOUE.
PEACHES A LA BOURDALOUE.
PROPORTIONS.--For five persons:
Peaches {canned....1/2 lb. can.
{fresh.....6.
Kirsch..............2 tablespoonsful.
Apricot sauce.......1 glassful.
Milk................1 pint.
Eggs...............3.
Flour...............3 tablespoonsful.
Sugar...............3 tablespoonsful.
Lemon...............Yellow rind of one.
Time.--1/2 hour.
PREPARATION.--1st. As 1st., No. 411, but do not let the peaches drip and add 2
tablespoonsful kirsch and 1 glassful apricot marmalade to the juice. Place the
sauce pan aside on a corner of the range or in a warm, but not hot place. 2d.
Make a Bourdaloue as follows: Break 3 eggs in a sauce pan, add 3 tablespoonsful
flour, 3 tablespoonsful sugar, the yellow rind of a lemon, beat the whole and
add little by little and while beating 1 pint milk, and cook till quite thick
(about 10 minutes). Pour this pap in a hollow dish, and bake in an oven till a
crust is formed over. 4th. Place the peaches in a crown and pour over the syrup.
415. SOUFFLE A LA VANILLE.
PROPORTIONS.--For five persons:
Eggs.............3.
Milk..............1 pint.
Sugar.............1/2 lb.
Flour.............3 tablespoonsful.
Vanilla...........A little.
Lemon.............The yellow rind of one.
Time.--1/2 hour.
PREPARATION.--1st. Break 3 eggs, put the white apart and the yolks in a sauce
pan. 2d. Add in this sauce pan 1/2 lb. sugar, 3 tablespoonsful flour, some
vanilla, the yellow peel (zest) of a lemon, 1 pint milk, allow it to cook while
beating till thick enough (about 10 minutes). 2d. Beat the whites and pour in
the sauce pan little by little. 3d. Pour the whole in a buttered cake-mould, and
allow it to bake in an oven (not too warm) till it swells, and has a nice,
yellow color. Serve with some granulated sugar sprinkled over it.
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