Chapter XVIII · Vegetables and Farinaceous Products · No. 2140
2140—Soufflé aux Épinards aux Truffes
Proceed as directed in the preceding recipe, but substitute anchovy fillets for some fine slices of truffle.
N.B.—Both these spinach soufflés may be served either as vegetables, in which case they are moulded in large timbales, or as garnishes, when they are dished in small cassolettes of appropriate size.
They are very delicate preparations, which may be varied by watercress soufflé—prepared in the same way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2140, p. 647. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →