Chapter XX · Entremets (Sweets) · No. 2496
Built upon: No. 2493Tapioca
2496—Vermicelli Pudding
Proceed as for No. 2493, Tapioca, but use vermicelli, and sprinkle the mould with bits of vermicelli, which should not be broken up overmuch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2496, p. 734. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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