Chapter XIX · Savouries · No. 2330
Built upon: No. 2295aSoufflé au Parmesan
2330—Tartelettes à la Florentine
Garnish some colourlessly-baked tartlet crusts with No. 2295a, Soufflé au Parmesan, combined with grated truffles and crayfishes’ tails cut into dice, and strongly seasoned with mignonette.
Bake in the oven for about three minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2330, p. 684. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →