4919 Beignets Soufflé

Soufflé Fritters

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some Chou Paste and add to it 150 g (5 oz) small dice of Gruyère cheese per 500 g (1 lb 2 oz) paste. Mould into pieces the size and shape of a walnut and deep fry in the usual way as for soufflé fritters.

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