Chapter XX · Entremets (Sweets) · No. 2534
2534—Soufflé “à la d’Orléans”
Take some cream soufflé-preparation, combined with pieces of Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with peach liqueur and Kirsch, and one oz. each of half-sugared cherries and angelica, cut into dice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2534, p. 740. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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