Auguste Escoffier

4621 Pouding Reine des Fées or Crème Reine des Fées

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Make 4 egg whites into Italian meringue adding 250 g (9 oz)