Chapter XVIII · Vegetables and Farinaceous Products · No. 2171
Built upon: No. 2170Soufflé de Maïs à la Crème
2171—Soufflé de Maïs au Paprika
Before rubbing the maize through a sieve, add to it two tablespoonfuls of chopped onion fried in butter, and a large pinch of paprika per lb. of maize. Proceed for the rest of the operation as in the case of No. 2170, Soufflé de Maïs à la Crème.
N.B.—These two soufflés are served as a garnish and may be cooked either in a timbale or in small cassolettes. They constitute excellent adjuncts to large, poached fowls.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2171, p. 652. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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