4501 Sweet Subrics

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Place in a pan 5 dl (18 fl oz or U.S. cups) milk and 100 g ( oz) sugar, flavour with vanilla and bring to the boil. Rain in 125 g ( oz) semolina and mix well; add 50 g (2 oz) butter and a few grains of salt and mix in. Cover with a lid and cook in a moderate oven for 25 minutes.

On removing from the oven, add and mix in 6 egg yolks then spread the mixture on a buttered tray approximately 2 cm ( in) thick. Coat the surface with a little butter to prevent a skin forming and allow to cool.

Cut the mixture into rounds 6 cm (2 in) in diameter; heat some clarified butter in a frying pan, place in the rounds of semolina and colour them golden brown on both sides.

Arrange in a circle on a dish and in the centre of each Subric place a spoonful of firm redcurrant or quince jelly.