Chapter XX · Entremets (Sweets) · No. 2507
Built upon: No. 2504Saxon Pudding
2507—Lemon Souffléd Pudding
Make the preparation for No. 2504, Saxon Pudding, and flavour it with a piece of lemon rind. The treatment is the same.
Serve an English custard, flavoured with lemon separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2507, p. 736. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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