239 Chocolate Soufflé Trianon

Preparation info

  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

Separate eggs—slice blanched almonds into thin slivers—slice grapefruit rind into very fine slivers and place into boiling water for 1 minute—drain. Whip cream stiffly—grease and sugar 4-cup soufflé dish and collar with 3-