Chapter XX · Entremets (Sweets) · No. 2494
2494—Sago Pudding
Proceed as above, but substitute sago for the tapioca, and sprinkle the inside of the mould with sago. The treatment and adjuncts are the same.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2494, p. 734. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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