4498 Soufflé à la Royale

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; arrange in layers in the mould alternating with layers of Finger Biscuits saturated with Kirsch which are then sprinkled with small dice of crystallized fruit such as pineapple, cherries and angelica also macerated in Kirsch beforehand.

Cook in the usual manner.