4497 Soufflé Rothschild

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a cream-type soufflé mixture containing 80 g ( oz) crystallized fruits cut in dice and macerated in Danziger Goldwasser (Danzig brandy) containing plenty of flecks of gold leaf; cook in the usual manner.

When about to serve, surround the top of the soufflé with a border of nice fresh strawberries or glacé cherries when strawberries are unobtainable.