Chapter XX · Entremets (Sweets) · No. 2540
2540—Violet Soufflé
Take some vanilla-flavoured soufflé preparation, combined with crushed crystallised violets. When the soufflé is dished, set on it a crown of large crystallised violets, and cook in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2540, p. 741. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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