Chapter XX · Entremets (Sweets) · No. 2539
2539—Vanilla Soufflé
Take some cream soufflé-preparation, made from milk in which a stick of vanilla has been previously infused.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2539, p. 741. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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