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page 152
419. POUDDING DIPLOMATE.
PROPORTIONS.--For five persons:
{Malaga..........2 oz.
Raisins {Sultana.........2 oz.
{Corinth.........2 oz.
Lemon or orange peel......2 oz.
Lady fingers..............1/4 lb.
Eggs.....................5.
Corn starch...............1 tablespoonful.
Milk......................2 glassesful.
Rum.......................1 or 2 tablespoonsful.
Sugar.....................4 tablespoonsful.
PREPARATION.--1st. In a cake-mould put a row of dried grapes (if possible,
Malaga, Smyrna or Corinth), and dices of preserved orange peel, then a row of
lady fingers, then a row of grapes and so on, the last row being a row of lady
fingers. Don't fill the mould. 2d. Make a sauce with 5 eggs, 1 tablespoonful
corn starch, two glassesful milk, 1 or 2 tablespoonsful rum, 4 tablespoonsful
sugar and mix the whole. 3d. Pour this sauce in the mould, put in a bain-marie
and bake in an oven (not too warm). 4th. Knock out the pudding on a dish and
serve with a Sambayon sauce, No. 430.
420. PLUM PUDDING.
PROPORTIONS.--For five persons:
Kidney fat...................................1/4 lb.
{Malaga.............................2 oz.
Raisins {Smyrna.............................2 oz.
{Corinth............................2 oz.
Dices of preserved lemon or orange peel......2 oz.
Flour........................................4 oz.
Bread........................................1/4 lb.
Sugar (brown)................................1/4 lb.
Apples.......................................3.
Milk.........................................1 glassful.
Rum..........................................1/2 glassful.
Salt.........................................A little.
Cinnamon.....................................A little.
Time.--5 hours.
PREPARATION.--1st. Place the whole in a large bowl, the fat having been chopped
fine and the apples peeled and cut in dices, and beat well with a wooden kitchen
spoon. 2d. Butter a napkin and powder with flour inside; place it in a bowl, the
buttered part inside, and so as to form a hole, in which you pour the pudding.
3d. Bind the napkin with twine, and let pudding boil for 5 hours in a kettle
full of water. 4th. When ready to serve, let it drip in a strainer, take the
napkin off, place the pudding on a dish hollow enough to contain
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