Chapter XVI · Poultry (Volaille) · No. 1676
Built upon: No. 314BarquettesNo. 2295aSoufflé au Parmesan
1676—Sylphides de Volaille
Prepare and poach the mousselines in the usual way. Garnish the bottom of some No. 314, Barquettes with Mornay sauce, and put a mousseline into each No. 314, Barquettes.
Set a collop of fowl on each mousseline, and cover them with a somewhat stiff preparation of soufflé au Parmesan (No. 2295a, Soufflé au Parmesan), applied ornamentally by means of a piping-bag fitted with an even pipe. Put the sylphides in the oven, in order to cook the soufflé, and serve instantly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1676, p. 529. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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