4489 Soufflé Javanais

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture but replace the milk with the same quantity of an infusion of tea; add 50 g (2 oz) chopped pistachio nuts per 1 dl ( fl oz or ½ U.S. cup) tea.