2099 Soufflé d’Ecrevisses à la Florentine

Name: Soufflé d’Ecrevisses à la Florentine
Cuisine: France
Ingredients: cooked crayfish; truffle; egg whites; cream; crayfish; parmesan

Preparation info

Appears in

Published 1903

Method

Prepare a Parmesan Soufflé mixture adding 4 tbs Crayfish Cream (Notes on the preparation of