Chapter XV · Relevés and Entrées · No. 1427
1427—Soufflé de Jambon Gastronome
Dish the selected ham soufflé preparation in layers in a buttered timbale, and between each layer of it spread a litter of noodles, tossed in butter.
Sprinkle the surface with chopped truffles; set a ball of truffle well in the centre of the soufflé, and cook in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1427, p. 468. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →