Chapter XV · Relevés and Entrées · No. 1428
Built upon: No. 1258Côte de Veau Milanaise
1428—Soufflé de Jambon Milanaise
Dish the ham soufflé preparation in a buttered timbale, and spread it in alternate layers with a fine garnish à la Milanaise (No. 1258, Côte de Veau Milanaise).
Deck the surface with small pieces of poached macaroni, fried in butter; sprinkle with grated cheese, and cook the soufflé in a moderate oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1428, p. 468. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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