Chapter XIV · Fish · No. 973
973—Soufflé d’Écrevisses Léopold de Rothschild
Prepare a soufflé as above, and add thereto a bare tablespoonful of freshly-cooked asparagus and slices of truffle, and crayfish tails placed between the layers of the soufflé preparation. Cook as above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 973, p. 330. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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