Semolina Pudding

Ingredients

• eight oz. of semolina
• one and three-quarter pints of boiling milk
• four oz. of sugar
• a pinch of salt
• three oz. of butter

Method

1. 1

   Proceed as for No.

2. 2

   2493, but use semolina instead of tapioca, and sprinkle the mould with granulated semolina.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 419. The excerpt below is the record exactly as published.

one and three-quarter pints ot boiling milk, containing four oz. of sugar, a pinch of salt and three oz. of butter. Cook in the oven for twenty minutes ; transfer the preparation to another saucepan, and add to it six egg-yolks, two and a half oz. of butter, and the whites of four eggs beaten to a stiff froth. Pour the whole into a well-buttered cylinder-mould, sprinkled with tapioca, and poach in the dazv-marze until the preparation ¢ 734 GUIDE TO MODERN COOKERY seems resilient to the touch. Let the pudding stand for seven or eight minutes before turning it out. Serve an English custard, a sabayon or a fruit sauce as accompaniment. 2494—SAGO PUDDING Proceed as above, but substitute sago for the tapioca, and sprinkle the inside of the mould with sago. The treatment and adjuncts are the same. 2495—SEMOLINA PUDDING Proceed as for No. 2493, but use semolina instead of tapioca, and sprinkle the mould with granulated semolina, 2496—VERMICELLI PUDDING Proceed as for No. 2493, but use vermicelli, and sprinkle the mould with bits of vermicelli, which should not be broken up overmuch. 2497—FRESH-NOODLE PUDDING Proceed in exactly the same way as for No. 2493. 2498—ENGLISH TAPIOCA, SAGO, AND SEMOLINA PUDDINGS, ETC. Whatever be the paste used, it should be cooked in very slightly- sugared milk, flavoured according to fancy, and in the quantities given above. Thicken by means of two eggs per pint of the preparation ; pour the whole into a buttered pie-dish, and cook in the oven in a dazn-marie. N.B.—All English puddings of this class are made in the same way, and, as already stated, are served in the dish in which they have © cooked. 2499—BRAZILIAN PUDDING Make the preparation for tapioca pudding and pour it into a mould, clothed with sugar cooked to the caramel stage. Poach in a dazn-marie and serve plain. 2500—CHEVREUSE PUDDING This is semolina pudding served with a Sabayon, flavoured with kirsch. 2501—RICE PUDDING Prepare the rice as directed under No. 2404, and mix with it (per lb. of raw rice) the whites of fifteen eggs beaten to a stiff froth. Mould in buttered moulds sprinkled with raspings. The cooking and the adjuncts are the same as for Nos. 2493, 2494, etc. ENTREMETS aN 2502—ENGLISH RICE PUDDING The quantities for this pudding are: six oz. of rice, one quart of milk (flavoured according to fancy), two oz. of sugar and three oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.