Chapter XX · Entremets (Sweets) · No. 2514
2514—Souffléd Pudding à la Royale
Line the bottom and sides of a buttered Charlotte-mould with thin slices of biscuit spread with jam and rolled up. Garnish the mould with a souffléd-pudding preparation, and poach in a bain-marie.
Serve an apricot sauce flavoured with Marsala, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2514, p. 737. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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