Chapter XX · Entremets (Sweets) · No. 2483
Built upon: No. 2639Crème à la Vanille, Moulée
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, Crème à la Vanille, Moulée, 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2483, p. 730. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →