4448 Tapioca, Sago and Semolina Puddings

English Style

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

All these puddings are made by cooking the cereal in lightly sweetened milk, flavoured to choice.

Thicken with 4 eggs per 1 litre ( pt or U.S. cups) of pudding then pour into a buttered pie dish and cook au Bain-marie in the oven.