2569 Soufflé de Foie de Veau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely pound 1 kg ( lb) freshly cooked liver with 125 g ( oz) butter; add 4 dl (14 fl oz or U.S. cups) well reduced Sauce Béchamel and pass through a fine sieve.

Mix in 6 egg yolks and 1 dl ( fl oz or ½ U.S. cup) fresh cream, season with salt and pepper and finally fold in 6 stiffly beaten egg whites.

Pour this mixture into well buttered soufflé moulds and cook in the usual manner.