Chapter XIV · Fish · No. 972
Built upon: No. 2295aSoufflé au ParmesanNo. 295Lobster Cream
972—Soufflé d’Écrevisses à la Florentine
Make a preparation of Soufflé au Parmesan (No. 2295a, Soufflé au Parmesan) combined with two tablespoonfuls of crayfish cream per pint. The cream is prepared after the manner of lobster cream (No. 295, Lobster Cream).
Put this preparation in a buttered timbale in alternate layers separated by litters of sliced truffle and crayfish tails. Cook the soufflé after the manner of an ordinary one.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 972, p. 330. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →