|
|
|
|
|
Chester, or Almond Flavored Pudding, English. — Lemon, sweet almonds, 30; bitter almonds, 6 only; butter, 1 heaping table-spoonful; sugar, 1 cup; eggs, 4; puff paste. Directions—Blanch the almonds and chop them, or what is better, cut into long strips, or shreds, with a sharp knife. Put the butter into a sauce pan over a slow fire, and as soon as the butter melts put all in, except the whites of the eggs, and beat together thoroughly, having the pudding dish already lined with the light paste, pour in the mixture, and bake in a quick oven. To be sent to the table on a folded napkin, with the whites of the eggs beaten to a froth with a spoon of powdered sugar, and laid upon the top. [To blanch almonds, pour boiling water on the meats, and let stand till the skin will rub off easily, between the thumb and finger, throwing them into cold water as the skin is removed, to whiten; then drain off the water ant1 chop, or slice up into shreds, with a sharp pen-knife, or pound in a mortar, a directed in the recipe. Never let them dry, as that brings out their oiliness. ]
Remarks. —Being an American, I would say put the whites beaten on top, and brown a few moments before serving, and serve in saucers, or suitable sid* dishes. (See remarks following the " Yorkshire Pudding, " about serving on napkins, etc. )
|
|
|
|
|
|
