Chapter XX · Entremets (Sweets) · No. 2503
Built upon: No. 2404Rice Preparation for Entremets
2503—Rice and Chocolate Pudding
Add two oz. of chocolate to every lb. of the preparation of rice, made after No. 2404, Rice Preparation for Entremets, and combine therewith the whites of three eggs beaten to a fairly stiff froth; pour the preparation into a buttered pie-dish, and cook in the oven.
Serve some chocolate custard (combined with its bulk of whisked cream) separately.
N.B.—This sweet may be served hot or cold.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2503, p. 735. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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