Chapter XX · Entremets (Sweets) · No. 2535
2535—Soufflé Palmyre
Take some vanilla-flavoured soufflé preparation. Set it in a timbale, in layers alternated by lady’s-finger biscuits saturated with anisette and Kirsch. Cook in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2535, p. 741. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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