Chapter XX · Entremets (Sweets) · No. 2538
2538—Soufflé à la Royale
Take some vanilla-flavoured, soufflé-preparation. Dish it in a timbale in alternate layers with lady’s-finger biscuits, saturated with Kirsch; and distribute thereon such fruits as pine-apple, cherries, angelica and grapes—all cut into dice, and previously macerated in Kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2538, p. 741. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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