Chapter XV · Relevés and Entrées · No. 1429
1429—Soufflé de Jambon Perigourdine
Dish the soufflé preparation in layers in a buttered timbale, and between each layer spread a litter of truffle slices. Besprinkle the surface with chopped truffles, and cook the soufflé in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1429, 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 →