Auguste Escoffier

2101 Soufflé d’Ecrevisses à la Piémontaise

Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
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.