Chapter XX · Entremets (Sweets) · No. 2524
2524—Soufflé à la Camargo
Make a soufflé preparation of tangerines, and another of filberts as above. Dish the two preparations in layers, alternated by “lady’s-finger biscuits,” saturated with Curaçao liqueur.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2524, p. 739. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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