Chapter XIV · Fish · No. 998
Built upon: No. 314BarquettesNo. 2295aSoufflé au Parmesan
998—Barquettes de Laitances à la Florentine
Poach the milts in salted water; cut them into small, long slices, and set them in No. 314, Barquettes crusts prepared in advance.
Cover the sliced milts with a soufflé au Parmesan (No. 2295a, Soufflé au Parmesan), and shape the latter slightly after the manner of a dome.
Arrange the No. 314, Barquettes on a dish, and put them in a moderate oven, that they may cook and the soufflé be glazed at the same time. When taking them out of the oven, dish them on a napkin and serve immediately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 998, p. 337. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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