Chapter XXI · Ices and Sherbets · No. 2919
2919—Iced Puddings
Preparations of this class follow no hard and fast rules, and, in reality, they are not ices at all. They are nothing else than iced entremets, the bases of which generally consist of thick English custard, the same as that which serves in the preparation of Bavarois.
The few following recipes, however, are exceptions to this rule.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2919, p. 811. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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