Chapter XX · Entremets (Sweets) · No. 2515
2515—Souffléd Pudding Sans-Souci
Copiously butter a mould, and sprinkle its bottom and sides with well-washed currants. Garnish with a souffléd-pudding preparation, combined per two lbs. with one lb. of peeled apples, cut into dice and cooked in butter.
Poach in a bain-marie.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2515, p. 738. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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