Mousseline Pudding
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Work four oz.
- of butter and four oz.
- of powdered sugar to a pomade, and add the yolks of ten eggs, one by one;
- meanwhile stirring the preparation.
- Set the latter on a moderate fire until it veneers the withdrawn spoon;
- then immediately add the whites of seven eggs beaten to a stiff froth.
- Pour the whole into a deep, buttered border-mould, which only half fill, in view of the subsequent expansion of the preparation while cooking.
- Poach in a bain-marie for about thirty minutes, and let the pudding stand for ten minutes before turning it out.
- As an accompaniment serve a light Sabayon or a fruit sauce.