Chapter XIX · Savouries · No. 2333
Built upon: No. 2295aSoufflé au Parmesan
2333—Tartelettes à la Tosca
Garnish some tartlet crusts with crayfishes’ tails, prepared “à l’Américaine.” Cover with No. 2295a, Soufflé au Parmesan, and place in the oven for three minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2333, p. 684. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →