Chapter XX · Entremets (Sweets) · No. 2641
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2641—Crème à la Viennoise, Moulée
This is a custard with caramel, but instead of No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with the latter, it is dissolved in the hot milk. The custard should be treated exactly like the vanilla-flavoured kind.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2641, p. 764. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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