Chapter XX · Entremets (Sweets) · No. 2536
Built upon: No. 2352Pralin
2536—Soufflé Praline
Take some vanilla-flavoured soufflé preparation; add to it two ounces of almond No. 2352, Pralin which should have previously infused in milk. When the soufflé is dished, sprinkle its surface with grilled chopped almonds, or crushed, burnt almonds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2536, p. 741. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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