4494 Soufflé Palmyre

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture flavoured with vanilla and arrange in the mould in layers alternating with Finger Biscuits saturated with Anisette and Kirsch.

Cook in the usual manner.