Chapter XVIII · Vegetables and Farinaceous Products · No. 2250
2250—Soufflé de Pommes de Terre
Prepare a pint of mashed potatoes with cream; add thereto the raw yolks of three eggs and their whites beaten to a stiff froth. Set in a buttered soufflé saucepan, or in small porcelain cases, and cook like an ordinary soufflé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2250, p. 666. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →