Chapter XX · Entremets (Sweets) · No. 2659
Built upon: No. 2639Crème à la Vanille, Moulée
2659—Pudding à la Bohémienne
Make some very small pancakes, and garnish them with a salpicon of candied fruits and currants swelled in tepid water, cohered with some fairly stiff, apple purée. Close up the pancakes to the shape of balls or rectangles, and set them in a buttered border-mould. Fill up the mould with a moulded-custard preparation (No. 2639, Crème à la Vanille, Moulée), containing a good proportion of whole eggs, and poach in a bain-marie.
Leave the whole to cool in the mould; turn out at the last moment, and coat the pudding with a sabayon, flavoured according to fancy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2659, p. 769. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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