4435 Pouding de Cabinet

Cabinet Pudding

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Saturate some Finger Biscuits with any suitable liqueur. Fill a round buttered mould with alternate layers of these biscuits and crystallized fruit including some currants, macerated with Kirsch; place a little apricot jam here and there in the mould. Fill the mould slowly with a Crème Renversée mixture flavoured to choice then cook au Bain-marie in the oven.

Turn out the pudding at the last moment and coat it with Sauce Anglaise or Sabayon.

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