4478 Soufflé Camargo

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a hazelnut soufflé mixture as in the preceding recipe and also a tangerine soufflé mixture. Arrange these in the dish in layers, alternating with Finger Biscuits saturated with Crème de Curaçao. Cook in the usual manner.