Chapter XX · Entremets (Sweets) · No. 2480
Built upon: No. 2505Almond Souffléd Pudding
2480—Almond Pudding
Make a preparation for souffléd pudding (No. 2505, Almond Souffléd Pudding), 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2480, p. 730. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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