4459 Pouding Soufflé à l’Orange, au Curaçao, à l’Anisette, à la Bénédictine etc.

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

All these puddings are made in the same way as for Pouding Saxon adding the chosen flavouring or liqueur.

The accompaniment for all of them is a Sauce Anglaise flavoured with the same liqueur as used in the making of the pudding.

Part of