4141 Soufflé de Mai’s à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Steam or boil the maize, drain and remove the grains. Pass these quickly through a sieve, place in a pan with a little butter and dry out on the stove.

Mix in sufficient cream to form a soft paste; add 3 egg yolks per 500 g (1 lb 2 oz) of purée then fold in 4 stiffly beaten egg whites. Fill into a buttered soufflé mould and cook in the usual way for soufflés.

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