4488 Soufflé Idéal

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a cream-type soufflé mixture made with Hazelnut Pralin and containing some very small soft macaroons saturated with Noyau liqueur. Pour this mixture into a special square, white porcelain soufflé mould and cook in the usual manner.