1254 Soufflés de Crustacés

Petits Small Shellfish Soufflés

Preparation info
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By Auguste Escoffier

Published 1903

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These small Soufflés as well as those in the following recipes should be cooked in small pleated paper cases or individual porcelain soufflé moulds (cassolettes) having a capacity of approximately 1 dl (3½ fl oz or ½ U.S. cup).

For 10 small Soufflés: finely pound 250