Chapter XX · Entremets (Sweets) · No. 2565
2565—Souffléd Bananas
Cut off a quarter of each banana, and withdraw the pulp from their insides without bursting the peel. Rub this pulp through a sieve; add it to a cream soufflé-preparation; finish the latter with the necessary quantity of egg-whites, and fill the emptied peels with it.
Set the filled peels in a star on a dish, and put the latter in the oven for six minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2565, p. 746. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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