Auguste Escoffier

4477 Soufflé aux Avelines

Hazelnut Soufflé

Preparation info
    • Difficulty

      Easy

Appears in

#27Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture using milk in which 60 g (2 oz)