Chapter XV · Relevés and Entrées · No. 1425
1425—Soufflé de Jambon Alexandra
Make the soufflé preparation after one of the methods given above. Spread it in layers in a buttered timbale, alternating the layers of soufflé with others of asparagus-heads cohered with butter. Smooth the surface to the shape of a dome; decorate with a fine slice of truffle, and cook in a moderate oven, of a temperature suited to this kind of preparation. Serve the soufflé as soon as it is ready. If it be small, spread only one layer of asparagus-heads in the middle of it.
If it be large, spread two or three layers of asparagus-heads.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1425, p. 468. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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