Chapter XX · Entremets (Sweets) · No. 2526
2526—Cherry Soufflé
Prepare a soufflé with Kirsch, accompany it with some stewed stoned cherries, covered with a raspberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2526, p. 739. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →