Chapter XX · Entremets (Sweets) · No. 2529
2529—Java Soufflé
Make the soufflé preparation, but use tea instead of milk, and add thereto one and a half oz. of chopped pistachios per one-sixth pint of the tea.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2529, p. 740. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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