Chapter XX · Entremets (Sweets) · No. 2505
Built upon: No. 2504Saxon Pudding
2505—Almond Souffléd Pudding
Make a preparation as for No. 2504, Saxon Pudding, but use almond milk instead of cow’s milk. Pour the preparation into buttered moulds, sprinkled with splintered and grilled almonds, and poach in a bain-marie.
As an accompaniment serve a white-wine Sabayon flavoured with orgeat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2505, p. 735. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →