Chapter XX · Entremets (Sweets) · No. 2492
Built upon: No. 2490French Bread Pudding
2492—Scotch Bread Pudding
Proceed exactly as for No. 2490, French Bread Pudding, but add five oz. of sliced seasonable fruit. Mould and poach in the same way, and serve a red-currant sauce flavoured with raspberries, as an accompaniment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2492, p. 733. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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