4465 Pouding Soufflé à la Royale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line the inside of a buttered Charlotte mould with thin slices of a small diameter Swiss roll layered with apricot jam. Fill with soufflé pudding mixture and cook au Bain-marie in the oven.

Serve accompanied with a Marsala-flavoured Apricot Sauce.

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