Several of these French pudding recipes were made famous by Francois Tanty, the celebrated 19th century royal chef to Napoleon III and other crowned heads of Europe. Whether it's the traditional Charlotte Russe, the classic French rice pudding, or the famous Pudding Diplomate with Sambayon sauce, you'll impress your friends when you learn to prepare these historic desserts with the sweet taste of Old France.
La Cuisine Francaise (1893)
1 quart cream, 1 pound lady fingers, 1/4 pound sugar.
Easy Charlotte Russe recipe preparation: (1) Line the bottom and the sides of a cake mold with lady fingers. (2) Whip 1 quart cream (thick cream), and when the cream is whipped sprinkle the sugar over it; mix carefully; pour in mold; let cool a little while, and knock out. Proportions for five persons.
6 oz raisins (Malaga 2 oz, Sultana 2 oz, Corinth 2 oz), 2 oz lemon, or orange peel, 1/4 pound lady fingers, 5 eggs, 1 tablespoonful cornstarch, 2 glassfuls milk, 1 or 2 tablespoonfuls rum, 4 tablespoonfuls sugar.
(1) In a cake mold put a row of dried grapes (if possible, Malaga, Sultan 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 mold. (2) Make a sauce with 5 eggs, 1 tablespoonful cornstarch, 2 glassfuls milk, 1 or 2 tablespoonfuls rum, 4 tablespoonfuls sugar, and mix the whole. (3) Pour this sauce in the mold, put in a bain marie [double boiler] and bake in an oven (not too warm). (4) Knock out the pudding on a dish and serve with a Sambayon sauce (below). Proportions for five persons.
2 yolks, 1/2 tablespoonful cornstarch, 2 tablespoonfuls sugar, 1 tablespoonful rum, 2 glassfuls cream.
Sambayon sauce preparation:
(1) In a saucepan beat together 2 yolks, 1/2 tablespoon cornstarch, 2 tablespoonfuls sugar, 1 tablespoonful rum, 2 glassfuls cream till thick enough. (2) Warm sauce, but don't allow it to boil. (3) Pour it on the pudding. Proportions for five persons.
Second Edition of the Neighborhood Cook Book (1914)
One cup suet, one cup molasses, one cup sour milk, one and one-half teaspoons soda, one teaspoon cinnamon, one-half teaspoon each cloves and salt, one cup chopped raisins, one-half cup currants, two and one-half cups flour. Steam four hours.
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