Chapter XV · Relevés and Entrées · No. 1352
Built upon: No. 1170Steak Pudding
1352—Mutton Pudding
Follow the directions given under beefsteak pudding (No. 1170, Steak Pudding) exactly. The preparation is just the same, but for the substitution of mutton for the beef.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1352, p. 448. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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