Pudding à la Semoule (Semolina Pudding)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- semolina
- the remaining ingredients of the Pudding de Tapioca
- granulated semolina for dusting the mould
Instructions
- Prepare the mixture of the Pudding de Tapioca, using semolina in place of the tapioca.
- Dust the buttered mould with granulated semolina.
- Poach and serve as for the Pudding de Tapioca.