4955 Tartelettes à la Florentine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fill some lightly-baked tartlet cases with Parmesan soufflé mixture containing some grated truffle, diced crayfish tails and well seasoned with coarsely ground pepper.

Place in the oven to cook for 3 minutes.