Chapter XX · Entremets (Sweets) · No. 2528
2528—Pomegranate Soufflé “à l’Orientale”
Make a soufflé preparation, slightly flavoured with vanilla. Dish it in layers in a timbale, alternated by “lady’s-finger biscuits” saturated with Grenadine and Kirsch. On withdrawing the soufflé from the oven, cover it with a veil of spun sugar, and sprinkle the latter with small sweets, flavoured with Grenadine, in imitation of pomegranate seeds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2528, p. 740. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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