Chapter XX · Entremets (Sweets) · No. 2522
2522—Soufflé with Fresh Almonds
Proceed exactly as above, but use fresh splintered almonds instead of grilled, chopped ones.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2522, p. 739. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →