Chapter XX · Entremets (Sweets) · No. 2537
2537—Rothschild Soufflé
Take some cream soufflé-preparation, combined with three ounces of candied fruit, cut into dice and macerated in Dantzig brandy, containing plenty of gold spangles.
When the soufflé is almost cooked, set on it a border of fine strawberries (in season), or half-sugared, preserved cherries.
It should be remembered, however, that the correct procedure demands the use of strawberries in full season.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2537, p. 741. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →