2099 Soufflé d’Ecrevisses à la Florentine

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Parmesan Soufflé mixture adding 4 tbs Crayfish Cream (Notes on the preparation of Compound Butters) per 1 litre ( pt or U.S. cups) of the mixture at the same time as the egg whites. Fill a buttered soufflé mould with alternating layers of the soufflé mixture, sliced truffle and cooked crayfish tails, finishing with soufflé mixture. Cook in the same way as for ordinary soufflés.