Chapter XX · Entremets (Sweets) · No. 2523
Built upon: No. 2352Pralin
2523—Soufflé with Filbert
Make the soufflé preparation from milk in which two oz. of filbert No. 2352, Pralin per one-sixth pint have previously been infused.
Dish and cook the soufflé in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2523, p. 739. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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