Chapter XX · Entremets (Sweets) · No. 2513
Built upon: No. 2352Pralin
2513—Souffléd Pudding à la Reine
Take some vanilla-flavoured, souffléd-pudding preparation. Take a mould with a central tube; butter it, and besprinkle it with chopped pistachios and crushed macaroons. Set the preparation in the mould in layers, alternated by coats of chopped pistachios and crushed macaroons; and poach in a bain-marie.
As an accompaniment serve an English custard combined with No. 2352, Pralin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2513, p. 737. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →