Chapter XX · Entremets (Sweets) · No. 2495
Built upon: No. 2493Tapioca
2495—Semolina Pudding
Proceed as for No. 2493, Tapioca, but use semolina instead of tapioca, and sprinkle the mould with granulated semolina.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2495, p. 734. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →