Auguste Escoffier

2569 Soufflé de Foie de Veau

Preparation info
    • Difficulty

      Medium

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Finely pound 1 kg (2¼ lb) freshly cooked liver with 125 g (4½