Pudding au Vermicelle (Vermicelli Pudding)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- vermicelli
- the remaining ingredients of the Pudding de Tapioca
- vermicelli
Instructions
- Prepare the mixture of the Pudding de Tapioca, using vermicelli in place of the tapioca.
- Dust the buttered mould with vermicelli that is not too much broken up.
- Poach and serve as for the Pudding de Tapioca.