Pour the whole into a well-buttered cylinder-mould, sprinkled with tapioca, and poach in the [bain-marie] until the preparation [734] ]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].