Organizational Behavior 14th Edition

Robbins Solutions Manual

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Organizational Behavior 14th Edition Robbins Solutions Manual

Chapter 1 What Is Organizational Behvior? Page 1

CHAPTER 1
What Is
Organizational Behavior?
(click on title when connected to the Internet for online video teaching notes)

LEARNING OBJECTIVES

After studying this chapter, students should be able to (ppt1-1):

1. Demonstrate the importance of interpersonal skills in the workplace.

2. Describe the manager’s functions[, roles, and skills.
3. Define organizational behavior (OB).
4. Show the value to OB of systematic study.
5. Identify the major behavioral science disciplines that contribute to OB.
6. Demonstrate why there are few absolutes in OB.
7. Identify the challenges and opportunities managers have in applying OB concepts.
8. Compare the three levels of analysis in this book’s OB model.

INSTRUCTOR RESOURCES

Instructors may wish to use the following resources when presenting this chapter:

Text Exercises

Myth Or Science? “Preconceived Notions Versus Substantive Evidence”

An Ethical Choice: Statistics Can Lie
International OB: Transfer Pricing and International Corporate Deviance
Point/CounterPoint: In Search of the Quick Fix
Questions for Review
Experiential Exercise: Workforce Diversity
Ethical Dilemma: Lying in Business

Text Cases

Case Incident 1: ‘Data Will Set You Free”

Case Incident 2: The Global Recession and Workplace Malfeasance

INSTRUCTOR’S CHOICE - Companies Dealing with OB Issues

This section presents an exercise that is NOT found in the student's textbook. Instructor's
Choice reinforces the text's emphasis through various activities. Some Instructor's Choice
activities are centered on debates, group exercises, Internet research, and student experiences.
Some can be used in class in their entirety, while others require some additional work on the
student's part. The course instructor may choose to use these at anytime throughout the

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Chapter 1 What Is Organizational Behvior? Page 2

class—some may be more effective as icebreakers, while some may be used to pull together
various concepts covered in the chapter.

WEB EXERCISES
At the end of each chapter of this Instructor’s Manual, you will find suggested
exercises and ideas for researching the WWW on OB topics. The exercises
“Exploring OB Topics on the Web” are set up so that you can simply photocopy
the pages, distribute them to your class, and make assignments accordingly. You
may want to assign the exercises as an out-of-class activity or as lab activities
with your class.

SUMMARY AND IMPLICATIONS FOR MANAGERS

Managers need to develop their interpersonal, or people, skills to be effective in their jobs.
Organizational behavior (OB) investigates the impact that individuals, groups, and structure
have on behavior within an organization, and it applies that knowledge to make organizations
work more effectively. Specifically, OB focuses on how to improve productivity; reduce
absenteeism, turnover, and deviant workplace behavior; and increase organizational citizenship
behavior and job satisfaction.

Some generalizations provide valid insights into human behavior, but many are erroneous.
Organizational behavior uses systematic study to improve predictions of behavior over intuition
alone. But because people are different, we need to look at OB in a contingency framework,
using situational variables to explain cause-and-effect relationships.

Organizational behavior offers specific insights to improve a manager’s people skills. It helps
managers to see the value of workforce diversity and practices that may need to be changed in
different countries. It can improve quality and employee productivity by showing managers how
to empower their people, design and implement change programs, improve customer service,
and help employees balance work-life conflicts. It provides suggestions for helping managers
meet chronic labor shortages. It can help managers cope in a world of temporariness and learn
how to stimulate innovation. Finally, OB can guide managers in creating an ethically healthy
work climate.

This chaper begins with a vignette entitled, “The Psychic Is In.” It describes the current situation where people are seeking
answers to questions during this turbulent environment. Online and telephone psychics, such as Tori Hartman, have seen
tremendous increases in the number of people accessing their advice. Rhonda Byrne and James Arthr Ray, self-help
consultants, are also seeing demand for their skills increase. It seems that during tough economic times, people want to cover
all bases to help them make decisions about the future.

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Chapter 1 What Is Organizational Behvior? Page 3

BRIEF CHAPTER OUTLINE

I. The Importance of Interpersonal Skills (ppt1-2)

A. Understanding OB helps determine manager effectiveness.
B. Technical and quantitative skills are important early in careers.
C. Leadership and communication skills are critical as person progresses in career.
D. Lower turnover of quality employees
E. Higher quality applications for recruitment
F. Better financial performance

II. What Managers Do (ppt1-3)

A. Definitions
1. Manager: Someone who gets things done through other people. They make
decisions, allocate resources, and direct the activities of others to attain goals.
2. Organization: A consciously coordinated social unit composed of two or more people
that functions on a relatively continuous basis to achieve a common goal or set of
goals.
B. Management Functions (ppt1-4)
1. French industrialist Henri Fayol wrote that all managers perform five management
functions: plan, organize, command, coordinate, and control. Modern management
scholars have condensed these functions to four: planning, organizing, leading, and
controlling.
C. Management Roles (ppt1-5)
1. Introduction
a. In the late 1960s, Henry Mintzberg studied five executives to determine what
managers did on their jobs. He concluded that managers perform ten different,
highly interrelated roles or sets of behaviors attributable to their jobs.
2. The ten roles can be grouped as being primarily concerned with interpersonal
relationships, the transfer of information, and decision making. (Exhibit 1-1)
a. Interpersonal Roles: Figurehead, Leader, Liaison (ppt1-6)
b. Informational Roles: Monitor, Disseminator—a conduit to transmit information
to organizational members, represent the organization to outsiders (ppt 1-7)
c. Decisional Roles: Entrepreneur, Disturbance handlers, Resource allocator,
Negotiator role (ppt1-8)
D. Management Skills (ppt1-9)
1. Technical Skills—The ability to apply specialized knowledge or expertise. All jobs
require some specialized expertise, and many people develop their technical skills
on the job.
2. Human Skills—Ability to work with, understand, and motivate other people, both
individually and in groups, describes human skills.
3. Conceptual Skills—The mental ability to analyze and diagnose complex situations
E. Effective Versus Successful Managerial Activities (ppt1-11)
1. Luthans and his associates studied more than 450 managers. They found that all
managers engage in four managerial activities. (ppt1-10)
a. Traditional management
b. Communication
c. Human resource management
d. Networking
e. Successful managers are defined as those who were promoted the fastest.
(Exhibit 1-2)
F. A Review of the Manager’s Job
1. One common thread runs through the functions, roles, skills, and activities
approaches to management: managers need to develop their people skills if they are
going to be effective and successful.

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either with stewed fruit, jam, a very fine, thickened salpicon of fruit, or
some kind of cream, especially frangipan or pastry cream.

V F

2429—PINEAPPLE FRITTERS “A LA FAVORITE”

Cut the pineapple into roundels, one-third inch thick; cut each roundel in
two; sprinkle the half-discs with sugar and kirsch, and let them macerate for
thirty minutes. Then dry them and dip them into a very thick and almost
cold frangipan cream, combined with chopped pistachios. Set the cream-
coated roundels on a tray, and let them cool completely.
A little while before serving, detach the roundels from the tray; dip them in
somewhat thin batter, and fry them in plenty of hot fat.
Drain them; sprinkle them with icing sugar; glaze them in a fierce oven, and
dish them on a napkin.

2430—FRITTERS “A LA BOURGEOISE”
Cut a stale brioche crown into slices, one-third inch thick, and dip these into
fresh, sugared cream, flavoured according to fancy. Drain them; dry them
slightly; dip them into thin batter, and fry them in very hot fat.
Drain them; sprinkle them with sugar, and dish them on a napkin.

2431—SYLVANA FRITTERS
Hollow out some small round brioches, preserving the crusts for covers, and
dip them in some thin, sugared and flavoured fresh cream. Then garnish
them with a small fruit salpicon with kirsch; cover this with the reserved
covers; dip them into thin batter, and fry them in plenty of hot fat.
Drain them; dish them on a napkin, and sprinkle them with icing sugar.

2432—FRITTERS “A LA GRAND-MÈRE”
Spread upon a moistened tray a layer half inch thick of very reduced,
stewed fruit. Cut it up according to fancy; dip the pieces in batter (No. 234),
and fry them in plenty of hot fat.
On withdrawing the fritters from the fat, sprinkle them with icing sugar and
set them to glaze in a fierce oven.

2433—REGINA FRITTERS
Shape some lady’s-finger biscuits (preparation No. 2378) into large half-
balls, one and a half inch in diameter; bake these in a moderate oven and
cool them. Then hollow out these half-balls; garnish them with apricot or
some other jam; join them in couples, and dip them so as to thoroughly soak
them in some fresh cream flavoured with maraschino.
Drain them; treat them à l’anglaise with very fine bread-crumbs, and fry
them in plenty of hot fat.
Drain them; dish them on a napkin, and sprinkle them with icing sugar.

2434—MINION FRITTERS
Proceed as above, but substitute for biscuit half-balls soft macaroons,
saturated with kirsch syrup. For the rest of the operation, follow the
procedure of No. 2433.

2435—FRITTERS A LA SUZON
Make a preparation of “rice for entremets,” and spread it in a thin layer
upon a tray, to cool. Divide it up into discs three and a half inches in
diameter; garnish the centre of these with a very stiff fruit salpicon; roll the
discs into balls, so as to enclose the salpicon; dip these balls into thin batter,
and fry them in plenty of hot fat.
Drain them; dish them on a napkin, and sprinkle them with icing sugar.

2436—APPLE CHARLOTTE
Copiously butter a quart Charlotte-mould. Garnish its bottom with heart-
shaped croûtons of bread-crumb, slightly overlapping one another; and
garnish its sides with rectangles of bread of exactly the same height as the
mould, and also slightly overlapping one another. The croûtons and the
rectangles should be one-eighth inch thick, and ought to have been dipped
in melted butter before taking their place in the mould.
Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in
a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar,
and half the rind of a lemon and a little cinnamon—both tied into a faggot.
When the apples are cooked, and reduced to a thick purée, remove the
faggot of aromatics and add three tablespoonfuls of stewed apricots.
Fill up the mould with this preparation, and remember to shape the latter in
a projecting dome above the mould; for it settles in cooking.
Bake in a good, moderate oven for from thirty to thirty-five minutes.

2437—CHARLOTTE DE POMMES, EMILE GIRET

Prepare the Charlotte as directed above, but in a shallow mould.
When it is moulded on the dish, completely cover it with an even coat, half
inch thick, of very firm “pastry cream” (No. 2401), and take care not to
spoil the shape of the Charlotte.
Sprinkle the cream copiously with icing sugar; then, with a red-hot iron,
criss-cross the Charlotte regularly all round; pressing the iron upon the
sugar-sprinkled cream.
Surround the base of the Charlotte with a row of beads made by means of
the piping-bag, from the same cream as that already used.

2438—VARIOUS CHARLOTTES
Charlottes may be made with pears, peaches, apricots, &c., after the same
procedure as that directed under No. 2436. The most important point to be
remembered in their preparation is that the stewed fruit used should be very
stiff; otherwise it so softens the shell of bread that the Charlotte collapses as
soon as it is turned out.
It is no less important that the mould should be as full as possible of the
preparation used; for, as already explained, the latter settles in the cooking
process.

2439—CRÈME A LA RÉGENCE
Saturate half a pound of “Biscuits à la Cuiller” with Maraschino-Kirsch,
and then dip them into a quart of boiled milk. Rub them through a silk
sieve, and add eight eggs, ten egg-yolks, two-thirds pound of powdered
sugar and a small pinch of table salt. Pour the whole into a shallow,
Charlotte mould, and set to poach in a bain-marie for about thirty-five
minutes.
Let the mould rest for a few minutes; turn out its contents on a dish and
surround the base of the cream with a crown of stewed half-apricots, each
garnished with a preserved cherry. Coat the whole with an apricot syrup,
flavoured with Kirsch and Maraschino.

2440—CRÈME MERINGUÉE
Prepare some “Crème à la Régence” as above, and poach it in a buttered
deep border-mould. Poach in a bain-marie; turn out on a dish, and garnish
the middle of the border with Italian meringue (No. 2383), combined with a
salpicon of preserved fruit, macerated in Kirsch.
Decorate the border by means of a piping-bag, fitted with a grooved pipe
and filled with plain, Italian meringue, without the fruit; and set to brown in
a moderate oven.
Serve an orange-flavoured, English custard separately.

2441—VILLAGE CUSTARD
Saturate five ounces of dry biscuits with Kirsch and Anisette, and set them
in a deep dish in layers, alternated with coatings of stewed, seasonable fruit,
such as pears, apples, etc.
Cover the whole with the following preparation: one-half pound of
powdered sugar mixed with eight eggs and the yolks of four, and diluted
with one and three-quarter pints of milk. Poach in a bain-marie, in the oven.

2442—CUSTARD PUDDING
Custard pudding is a form of the English custard mentioned under
No. 2397.
The difference between the two is that for the former whole eggs are used
instead of the yolks alone, and that it is prepared according to the second
method only. The average quantities for the preparation are:
Six eggs and six ounces of sugar per quart of milk. The custard is cooked in
pie-dishes in a bain-marie, which should be placed in the oven or in a
steamer.
According as to whether the custard be required milky or thick, the number
of eggs is either lessened or increased. In regard to the sugar, the guide
should be the consumers’ tastes. If necessary, it may be suppressed
altogether, and saccharine or glycerine may be used in its stead, as is
customary for diabetic patients.
Custard is generally flavoured with vanilla, but any other flavour suited to
sweets may be used with it.

P . (See preparations No. 2403.)

2443—CONVENT PANCAKES
Pour into a buttered and hot omelet-pan some preparation A, sprinkle
thereon some William pears, cut into small dice; cover the latter with some
more preparation A; toss the pancake in order to turn it; sprinkle it with
powdered sugar, dish it on a napkin and serve it burning-hot.

2444—GEORGETTE PANCAKES
Proceed as for Convent pancakes, but substitute for pear-dice some very
thin slices of pine-apple, macerated in Maraschino.
2445—GIL-BLAS PANCAKES
Make the following preparation: work three ounces of best butter in a bowl
until it acquires the consistence of a pomade. Mix therewith three ounces of
powdered sugar, three tablespoonfuls of liqueur brandy, a piece of butter the
size of a filbert, and a few drops of lemon juice.
Make the pancakes with preparation C; spread the prepared butter upon
them; fold each pancake twice, and dish them on a napkin.

2446—PANCAKES A LA NORMANDE
Proceed as for Convent Pancakes, but for the pear dice substitute fine slices
of apple, previously sautéd in butter.

2447—PANCAKES A LA PARISIENNE
These are made from preparation B, and are ungarnished.

2448—PANCAKES A LA PAYSANNE
Make these from preparation B (the orgeat syrup and the macaroons being
suppressed), and flavour with orange-flower water.

2449—PANCAKES A LA RUSSE
Add to preparation C, a quarter of its volume of broken biscuits saturated
with kümmel and liqueur brandy, and make the pancakes in the usual way.

2450—SUZETTE PANCAKES
Make these from preparation A, flavoured with curaçao and tangerine juice.
Coat them, like Gil-Blas pancakes, with softened butter, flavoured with
curaçao and tangerine juice.

C .

2451—CHESTNUT CROQUETTES
Peel the chestnuts after one of the ways directed (No. 2172), and cook them
in a thin syrup, flavoured with vanilla. Reserve one small, whole chestnut
for each croquette. Rub the remainder through a sieve; dry the purée over a
fierce fire, and thicken it with five egg-yolks and one and a half oz. of
butter per lb. of purée. Let it cool.
Then divide the preparation up into portions the size of pigeons’ eggs, and
roll these portions into balls, with a chestnut in the centre of each.
Treat them à l’anglaise with some very fine bread-crumbs; fry them in
some very hot fat, and dish them on a napkin.
Serve a vanilla-flavoured apricot sauce, separately.

2452—RICE CROQUETTES
Make a preparation as directed under No. 2404. Divide it up into two-oz.
portions, moulded to the shape of such fruit as pears apples, apricots, etc.;
treat these à l’anglaise, like the chestnut croquettes, and fry them in the
same way.
Serve an apricot sauce or a vanilla-flavoured Sabayon separately.

2453—VARIOUS CROQUETTES
Croquettes may also be made from tapioca, semolina, vermicelli or fresh
noodles, etc., in which case the procedure is that of the Rice Croquettes.
The preparation may be combined with currants and sultanas, and the
croquettes are served with any suitable sauce.

C .

2454—CROÛTE AUX FRUITS

Cut some slices one-fifth inch thick from a stale Savarin which has not been
moistened with syrup, and allow two for each person. Set these slices on a
tray; sprinkle them with icing sugar, and put them in the oven so as to dry
and glaze them at the same time. Arrange them in a circle round a cushion
of fried bread-crumbs, and between each lay a slice of pine-apple of exactly
the same size as the slices.
Upon this crown of crusts, set some quartered apples and some stewed
pears. The pears may be stewed in a pinkish syrup, which, by varying the
colours, makes the croûte more sightly.
Decorate with preserved cherries, lozenges of angelica, quartered yellow
and green chinois, etc. Fix a small, turned and white or pink pear on the top
of the cushion, by means of a hatelet, and coat with an apricot sauce,
flavoured with Kirsch.

2455—CROÛTE A LA LYONNAISE
Prepare the crusts as described above, and coat them with a smooth chestnut
purée, flavoured with vanilla; then, cover them with an apricot purée,
cooked to the small-thread stage; sprinkle with finely-splintered and
slightly-browned almonds, and dish in a circle.
Garnish the middle of the circle with chestnuts cooked in syrup, and pipped
Malaga raisins, currants, and sultanas (washed and swelled in tepid water);
the whole cohered with an apricot purée thinned with a few tablespoonsful
of Malaga wine.

2456—CROÛTE AU MADÈRE
Dish the glazed crusts in a circle as already described. Pour into their midst
a garnish consisting of equal parts of pipped, Malaga raisins, currants, and
sultanas, swelled in tepid water and moistened with a Madeira-flavoured,
apricot syrup.

2457—CROÛTE A LA MARÉCHALE
Cut from a stale mousseline brioche, some triangles of the same thickness
as the ordinary crusts. Coat them with pralin (No. 2352), and then set them
on a tray; sprinkle them with sugar glaze, and dry the pralin in a moderate
oven.
Stick a fried-bread-crumb cushion, four inches high, on a dish, and
surround it with a salpicon of pineapple, raisins, cherries, and sugared
orange-rind, cohered with some stiff stewed apples, combined with a little
apricot purée. Set the pralin-coated triangles upright alongside of the
salpicon, and surround them with a border of half-pears, stewed in syrup,
half their quantity being white and the other pink.
On the top of the cushion, set a small pear, cooked in pink syrup, which fix
with a small hatelet, surround the border of half-pears with a thread of
apricot purée, flavoured slightly with vanilla, and serve a sauceboat of the
same purée separately.

2458—CROÛTE A LA NORMANDE
Prepare the crusts as indicated under No. 2454, coat them with very stiffly
stewed apples, and dish them in a circle.
Garnish their midst with stewed apples, prepared as for a Charlotte, and
upon the apples set a pyramid of quartered, white and pink apples, cooked
in syrup. Cover with reduced apple syrup, thickened with a little very
smooth stewed apples flavoured with Kirsch or old rum.

2459—CROÛTE A LA PARISIENNE
Coat the crusts with pralin, as explained under No. 2457, and dish them in a
circle. In their midst set some thin slices of pine-apple, the ends of which
should rest upon the circle of crusts; in the middle, pour a garnish of various
fruits, cohered with an apricot purée, flavoured with Madeira, and coat the
circle of crusts with apricot syrup flavoured with Madeira.

2460—CROÛTE AUX ABRICOTS AU MARASQUIN

Cook some Savarin paste in buttered tartlet moulds. When these tartlets are
cooked, hollow them out at the top, taking care to leave a somewhat thick
border all round.
Coat them inside with pralin (No. 2352), and dry them in a moderate oven.
Then garnish the centre of the tartlets with frangipan cream, combined with
filbert pralin. Upon this cream set a stoned apricot poached in Maraschino.
Surround the apricot with small, candied half-cherries, alternated with
lozenges of angelica. Serve an apricot sauce, flavoured with Maraschino,
separately.

2461—CROÛTE VICTORIA
Prepare a crust after No. 2456, and garnish the centre with candied cherries
and glazed chestnuts. Serve an apricot sauce, flavoured with rum,
separately.
 OMELETS.
Sweet omelets may be divided into four distinct classes, which are:—

1. Liqueur omelets. 3. Souffléd omelets.

2. Jam omelets. 4. Surprise omelets.

O L .

2462—Example: OMELET WITH RUM

Season the omelet with sugar and a little salt, and cook it in the usual way.
Set it on a long dish, sprinkle it with sugar and heated rum, and set a light to
it on bringing it to the table.

J O .

2463—Example: APRICOT OMELET

Season the omelet as above, and, when about to roll it up, garnish it inside
with two tablespoonfuls of apricot jam per six eggs. Set on a long dish;
sprinkle with icing sugar, and either criss-cross the surface with a red-hot
iron or glaze the omelet at the salamander.

2464—XMAS OMELET
Beat the eggs with salt and sugar and add, per six eggs: two tablespoonfuls
of cream, a pinch of orange or lemon rind, and one tablespoonful of rum.
When about to roll up the omelet, garnish it copiously with mincemeat, set
it on a long dish; sprinkle it with heated rum, and set it alight at the table.

S O .
2465—Example: SOUFFLÉD OMELET WITH VANILLA
Mix eight oz. of sugar and eight egg-yolks in a basin, until the mixture has
whitened slightly, and draws up in ribbons when the spatula is pulled out of
it. Add ten egg-whites, beaten to a very stiff froth, and mix the two
preparations gently; cutting and raising the whole with the spoon.
Set this preparation on a long, buttered and sugar-dusted dish, in the shape
of an oval mound, and take care to put some of it aside in a piping-bag.
Smooth it all round with the blade of a knife; decorate according to fancy
with the contents of the piping-bag, and cook in a good, moderate oven, for
as long as the size of the omelet requires.
Two minutes before withdrawing it from the oven, sprinkle it with icing
sugar, that the latter, when melted, may cover the omelet with a brilliant
coat.
Flavour according to fancy, with vanilla, orange or lemon rind, rum,
Kirsch, &c.; but remember to add the selected flavour to the preparation
before the egg-whites are added to it.

S O .

2466—Example: NORWEGIAN OMELET

Place an oval cushion one and one half in. thick of Génoise upon a long
dish, and let the cushion be as long as the desired omelet. Upon this cushion
set a pyramid of ice-cream with fruit. Cover the ice-cream with ordinary
meringue (No. 2382); smooth it with a knife, making it of an even thickness
of two-thirds of an inch in so doing; decorate it, by means of the piping-
bag, with the same meringue, and set in a very hot oven, that the meringue
may cook and colour quickly, without the heat reaching the ice inside.

2467—SURPRISE OMELET MYLORD

Proceed as directed above; but garnish the cushion of Génoise with coats of
vanilla ice-cream, alternated with coats of stewed pears. Cover with
meringue and cook in the same way.
2468—CHINESE SURPRISE OMELET
The procedure is the same, but the vanilla ice-cream is replaced by
tangerine ice. On taking the omelet out of the oven, surround it with
tangerines glazed with sugar, cooked to the large-crack stage.

2469—SURPRISE OMELET WITH CHERRIES

Garnish the cushion of Génoise with red-currant ice, flavoured with
raspberries and mixed with equal quantities of cherry ice and half-sugared
cherries, macerated in Kirsch.
Finish it like the Norwegian Omelet.
On taking it out of the oven, surround the omelet with drained cherries,
preserved in brandy, and sprinkle it with heated Kirsch, to which set a light
at the table.

2470—SURPRISE OMELET MILADY: also called MILADY

PEACH
This is a surprise omelet, garnished with very firm raspberry ice, in which
are incrusted a circle of fine peaches, poached in vanilla.
The whole is then covered with Italian meringue, flavoured with
Maraschino, and laid in suchwise that those portions of the peaches which
project from the glaze remain bare.
Decorate the surface of the omelet with the same meringue; sprinkle it with
icing sugar, and set it to a glaze quickly.

2471—SURPRISE OMELET “A LA NAPOLITAINE” otherwise

“BOMBE VESUVE”
Garnish the cushion of Génoise with coats of vanilla and strawberry ice,
alternated with layers of broken candied-chestnut. Cover the whole with
Italian meringue prepared with Kirsch, which keep flat and somewhat thick
towards the centre. On top, set a barquette of a size in proportion to the
omelet, made by means of the piping-bag with ordinary meringue and
baked in the oven without colouration. Decorate with Italian meringue,
covering the barquette in so doing, and quickly brown the omelet in the
oven. When about to serve, garnish the omelet with Jubilee cherries
(No. 2566), which set alight at the last moment.

2472—SURPRISE OMELET ELIZABETH

Garnish the cushion of Génoise with vanilla ice and crystallised-violets.
Cover it with meringue; decorate its surface with crystallised-violets, and
treat the omelet as in No. 2466.
When about to serve it, cover the omelet with a veil of spun sugar.

2473—SURPRISE OMELET “A L’ISLANDAISE”

Make the cushion of Génoise round instead of oval; set it on a round dish,
and garnish it with some sort of ice, which should be shaped like a
truncated cone. Cover with meringue; set a small case on the top, made
from meringue, as explained under No. 2471, but round instead of oval;
conceal all but its inside with meringue, decorating the omelet in so doing,
and set to brown quickly.
When about to serve, pour a glassful of heated rum into the meringue case
and set it alight.

2474—SYLPHS’ OMELET
Dip a freshly-cooked savarin into a syrup of maraschino, and stick it on a
base of dry paste exactly equal in size.
In the centre of the savarin set a cushion of Génoise sufficiently thick to
reach half-way up the former.
At the last moment, turn out upon this cushion an iced strawberry mousse,
made in an iced madeleine-mould, the diameter of which should be that of
the bore of the savarin. Cover the mousse with a coat of Italian meringue
with kirsch, shaping it like a cone of which the base rests upon the top of
the savarin.
By means of a piping-bag, fitted with a small pipe, quickly decorate the
cone, as also the savarin, with the same meringue; colour it in the oven, and
serve it instantly.

2475—VARIOUS SURPRISE OMELETS

With the generic example given this kind of omelets may be indefinitely
varied by changing the ice preparation inside.
The superficial appearance remains the same, but every change in the inside
garnish should be made known in the title of the dish.

P .

2476—PANNEQUETS WITH JAM

Prepare some very thin pancakes; coat them with some kind of jam, roll
them up, trim them aslant at either end, and cut them into two lozenges.
Place these lozenges on a tray, sprinkle them with icing sugar, set them to
glaze in a fierce oven, and dish them on a napkin.

2477—PANNEQUETS A LA CRÈME
Coat the pancakes with frangipan cream, and sprinkle the latter with
crushed macaroons. For the rest of the procedure follow No. 2476.

2478—PANNEQUETS MERINGUÉS
Coat the pancakes with Italian meringue, flavoured with kirsch and
maraschino; roll them up, cut them into lozenges as above, and set them on
a tray. Decorate them by means of the piping-bag with the same meringue;
sprinkle them with icing sugar, and set them to colour quickly in the oven.

2479—PUDDINGS
English puddings are almost innumerable; but many of them lie more
within the pastrycook’s than the cook’s province, and their enumeration
here could not serve a very useful purpose. The name Pudding is, moreover,
applied to a whole host of preparations which are really nothing more than
custards—as, for example, “custard pudding.” If both of the foregoing kinds
of puddings be passed over, puddings proper which belong to hot sweets
may be divided into eight classes, of which I shall first give the generic
recipes, from which all pudding entremets given hereafter are derived. The
eight classes are:—

(1) Puddings with cream.

(2) Fruit puddings.
(3) English fruit puddings.
(4) Plum puddings.
(5) French and German bread puddings.
(6) English and French paste puddings.
(7) Rice puddings.
(8) Souffléd puddings.

Puddings allow of various accompanying sauces, which will be given in

each recipe. The majority of English puddings may be accompanied by
stewed fruit, Melba sauce, or whipped cream “à la Chantilly.”

P C .

2480—ALMOND PUDDING
Make a preparation for souffléd pudding (No. 2505), moistened with
almond milk. Pour it into copiously-buttered moulds, sprinkled inside with
splintered and grilled almonds.
Set to poach in the bain-marie. As an accompaniment serve a sabayon
prepared with white wine and flavoured with orgeat.

2481—ENGLISH ALMOND PUDDING

Mix to the consistence of a pomade four oz. of butter and five oz. of
powdered sugar; add eight oz. of finely-chopped almonds, a pinch of table
salt, a half table-spoonful of orange-flower water, two eggs, two egg-yolks,
and one-sixth pint of cream. Pour this preparation into a buttered pie-dish,
and cook in a bain-marie in the oven.
N.B.—English puddings of what kind soever are served in the dishes or
basins in which they have cooked.

2482—BISCUIT PUDDING
Crush eight oz. of lady’s-finger biscuits in a saucepan, and moisten them
with one pint of boiling milk containing five oz. of sugar. Stir the whole
over the fire, and add five oz. of candied fruit, cut into dice and mixed with
currants (both products having been macerated in kirsch), three egg-yolks,
four oz. of melted butter, and the white of five eggs beaten to a stiff froth.
Set to poach in a bain-marie, in a low, even Charlotte mould, or in a pie-
dish, and serve an apricot sauce at the same time.

2483—CABINET PUDDING
Garnish a buttered cylinder-mould with lady’s-finger biscuits or slices of
buttered biscuit, saturated with some kind of liqueur; arranging them in
alternate layers with a salpicon of candied fruit and currants, macerated in
liqueur. Here and there spread a little apricot jam.
Fill up the mould, little by little, with preparation No. 2639, flavoured
according to fancy. Poach in a bain-marie.
Turn out the pudding at the last moment, and coat it with English custard
flavoured with vanilla.

2484—FRUIT PUDDING
This pudding requires very careful treatment. The custard which serves as
its base is the same as that of Cabinet Pudding, except that it is thickened by
seven eggs and seven egg-yolks per quart of milk. This preparation is,
moreover, combined with a purée of fruit suited to the pudding.
Procedure: Butter a mould; set it in a bain-marie, and pour a few table-
spoonfuls of the above preparation into it. Let it set, and upon this set
custard sprinkle a layer of suitable fruit, sliced. This fruit may be apricots,
peaches, pears, etc. Cover the fruit with a fresh coat of custard, but more
copiously than in the first case; let this custard set as before; cover it with
fruit, and proceed in the same order until the mould is full.
It is, in short, another form of aspic-jelly preparation, but hot instead of
cold. If the solidification of the layers of custard were not ensured, the fruit
would fall to the bottom of the mould instead of remaining distributed
between the layers of custard, and the result would be the collapse of the
pudding as soon as it was turned out.
Continue the cooking in the bain-marie; let the preparation stand a few
minutes before turning it out, and serve at the same time a sauce made from
the same fruit as that used for the pudding.

E F P .

2485—APPLE PUDDING
Prepare a suet paste from one lb. of flour, ten oz. of finely-chopped suet,
quarter of a pint of water and a pinch of salt.
Let the paste rest for an hour, and roll it out to a thickness of one-third of an
inch.
With this layer of paste, line a well-buttered dome-mould or large pudding-
basin. Garnish with sliced apples mixed with powdered sugar and flavoured
with a chopped piece of lemon peel.
Close the mould with a well-sealed-down layer of paste; wrap the mould in
a piece of linen, which should be firmly fastened with string; plunge it into
a saucepan containing boiling water, and in the case of a quart pudding-
basin or mould, let it cook for about three hours.
N.B.—This pudding may be made with other fleshy fruit, as also with
certain vegetables such as the pumpkin, etc.

2486—PLUM PUDDING
Put into a basin one lb. of chopped suet; one lb. of bread-crumb; half lb. of
flour; half lb. of peeled and chopped apples; half lb. each of Malaga raisins,
currants and sultanas; two oz. each of candied orange, lemon and cedrat
rinds, cut into small dice; two oz. of ginger; four oz. of chopped almonds;
eight oz. of powdered sugar; the juice and the chopped rind of half an
orange and half a lemon; one-third oz. of mixed spices, containing a large
quantity of cinnamon; three eggs; quarter of a pint of rum or brandy, and
one-third of a pint of stout. The fruit should, if possible, have previously
macerated in liqueur for a long time.
Thoroughly mix the whole.
Pour the preparation into white earthenware pudding-basins, with projecting
rims; press it into them, and then wrap them in a buttered and flour-dusted
cloth which tie into a knot on top.
Cook in boiling water or in steam for four hours.
When about to serve, sprinkle the puddings with heated brandy or rum, and
set them alight, or accompany them, either with a sabayon with rum, with
Brandy Butter (as directed under “Gil-Blas pancakes” but without sugar), or
with an English custard thickened with arrowroot.

2487—AMERICAN PUDDING
Put into a basin two and a half oz. of bread-crumb; three oz. of powdered
sugar; three oz. of flour; two and a half oz. of marrow and an equal quantity
of suet (both chopped); three oz. of candied fruit cut into dice; one egg and
three egg-yolks, a pinch of chopped orange or lemon zest; a little nutmeg
and cinnamon, and a liqueur-glassful of brandy or rum.
Mix up the whole; pour the preparation into a buttered and dredged mould
or basin, and cook in the bain-marie.
Serve a sabayon with rum at the same time.

2488—MARROW PUDDING
Melt half a lb. of beef-marrow and two oz. of suet, in a bain-marie, and let
it get tepid. Then work this grease in a basin with half a lb. of powdered
sugar; three oz. of bread-crumbs, dipped in milk and pressed; three whole
eggs and eight egg-yolks; half a lb. of candied fruit, cut into dice; three oz.
of sultanas and two oz. of pipped, Malaga raisins.
Pour this preparation into an even, deep, buttered and dredged border-
mould; and poach in the bain-marie.
Serve a sabayon with rum at the same time.

B P .

2489—ENGLISH BREAD PUDDING

Butter some thin slices of crumb of bread and distribute over them some
currants and sultanas, swelled in tepid water and well drained. Set these
slices in a pie-dish; cover with preparation No. 2638, and poach in front of
the oven.

2490—FRENCH BREAD PUDDING

Soak two-thirds of a lb. of white bread-crumb in one and three-quarter pints
of boiled milk, flavoured with vanilla and containing eight oz. of sugar. Rub
through a sieve and add: four whole eggs, six egg-yolks, and four egg-
whites, beaten to a stiff froth.
Pour this preparation into a deep, buttered border-mould, dusted with bread-
crumbs; and poach in bain-marie.
As an accompaniment, serve either an English custard, a vanilla-flavoured
sabayon, or a fruit sauce.

2491—GERMAN BREAD PUDDING

Soak two-thirds of a lb. of brown bread-crumb in one and three quarter
pints of Rhine wine, Moselle or beer, containing half a lb. of moist sugar
and a little cinnamon. Rub through a sieve and add four eggs, six egg-yolks,
five oz. of melted butter, and the whites of four eggs beaten to a froth.
Poach in a bain-marie as in the preceding case. The adjunct to this pudding
is invariably a fruit syrup.

2492—SCOTCH BREAD PUDDING