4619 Pouding Malakoff

Name: Pouding Malakoff
Cuisine: France
Ingredients: Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare some apples and pears cooked as for an Apple Charlotte, currants and sultanas swollen in lukewarm syrup, fresh shredded almonds, diced preserved orange peel, slices of stale biscuit or Finger Biscuits saturated with a liqueur.; Prepare a Crème à l’Anglaise Collée and add 5 dl (18 fl oz or 2¼ U.S. cups) fresh double cream per 1 litre (1¾ pt or 4½ U.S. cups) of mixture.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a Crème à l’Anglaise Collée and add 5 dl (18 fl oz or 2¼