Chapter XX · Entremets (Sweets) · No. 2508
Built upon: No. 2504Saxon Pudding
2508—Orange, Curaçao, Anisette, and Bénédictine Puddings, etc.
For all these puddings the procedure is the same as for No. 2504, Saxon Pudding, and only the flavour changes.
Accompany each with an English custard, flavoured like the particular pudding.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2508, p. 736. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →