Chapter XX · Entremets (Sweets) · No. 2521
2521—Almond Soufflé
Make a preparation of soufflé with cream, but use almond milk instead of cow’s milk, add one and a half oz. of slightly-grilled, chopped almonds, per half pint of almond milk. Dish and cook in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2521, p. 739. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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