4450 Pouding à la Chevreuse

Name: Pouding à la Chevreuse
Cuisine: France
Ingredients: kirsch-flavoured sabayon; kirsch; crystallized fruits; semolina pudding

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

This is semolina pudding with the addition of diced crystallized fruits previously macerated with Kirsch. Serve accompanied with Kirsch-flavoured