Chapter XX · Entremets (Sweets) · No. 2500
2500—Chevreuse Pudding
This is semolina pudding served with a Sabayon, flavoured with kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2500, 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 →