2211 Soufflés de Cervelle en Caisses

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 20 small soufflé moulds prepare the following: Pass 500 g (1 lb 2 oz) brains, sliced and cooked in butter, through a fine sieve; mix with 24 dl (9 fl oz or 1⅛ U.S. cup) well reduced Sauce Béchamel, 5 egg yolks and seasoning as necessary; then fold in 5 stiffly beaten egg whites.

Divide the mixture equally into the moulds and cook in a moderate oven for 12 minutes.

Arrange quickly on a folded serviette on a dish and serve immediately.