Pudding de Castries
From A guide to modern cookery, 1909
Serves 6
Decorate with crushed red fradzns.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 462. The excerpt below is the record exactly as published.
PUDDING DE CASTRIES Clothe a Bombe mould with a thin layer of vanilla ice-cream, and fill it with two Bombe-preparations, spread in somewhat thick, alternate layers. One of the preparations should be of vanilla, on each thickness of which a layer of lady’s-finger biscuits, cut into dice and sprinkled with Anisette, should be spread; and the other preparation should be of tangerine. Between the layers, sprinkle a few pinches of grated chocolate, and fill up the mould with a thickness of vanilla ice-cream
Cook this with the app: pantry check, scaling, and the assistant.