4466 Pouding Soufflé Sans-Souci

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Well butter a mould and sprinkle the inside with well-washed and dried currants. Fill with a soufflé pudding mixture made with the addition of 250 g (9 oz) peeled and diced apple cooked in butter, per 1 kg ( lb) of mixture.

Cook in the usual manner and serve accompanied with a rum-flavoured Apricot Sauce.

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