Chapter XX · Entremets (Sweets) · No. 2497
Built upon: No. 2493Tapioca
2497—Fresh-noodle Pudding
Proceed in exactly the same way as for No. 2493, Tapioca.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2497, p. 734. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →