2101 Soufflé d’Ecrevisses à la Piémontaise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed in the same way as for Soufflé d’Ecrevisses à la Florentine using shavings of raw white Piedmont truffles instead of the usual black ones.

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