4493 Soufflé à la d’Orléans

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture containing small pieces of Jeanne d’Arc biscuits (these are similar to a Reims biscuit) saturated with peach liqueur and Kirsch; and 25 g (1 oz) each of glacé cherries and angelica cut in small dice.

Cook in the usual manner.