Tipsy Squire

Pouding au Bon Camarade

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • Left-Over Sponge Cake
  • A Glassful of Sherry Wine
  • A Boiled Custard
  • Blanched Lemons

Method

Saturate left-over sponge cake with Brandy or Sherry Wine. Then make a rich Boiled Custard; place the cake in a deep glass dish and pour the custard over it. Decorate with blanched lemons and serve cold.