Chapter XVI · Poultry (Volaille) · No. 1686
1686—Soufflé de Volaille à la Périgord
This may be made from either one of the two above-mentioned preparations, but there must be added to it three and one-half oz. of chopped truffles. The preparation is then spread in layers separated by slices of truffle, which should weigh about three and one-half oz. in all, in order to be in proportion to the quantities already given.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1686, p. 531. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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