4495 Soufflé Paulette

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 containing very small macaroons saturated with Kirsch. Cook in the usual manner.

Serve accompanied with a dish of chilled strawberries covered with a purée of fresh raspberries.