Chapter XX · Entremets (Sweets) · No. 2525
2525—Paulette Soufflé
Take vanilla-flavoured, soufflé preparation, thickened somewhat more than the ordinary kind, and add to it five tablespoonfuls of strawberry purée. Serve some well-cooled strawberries, coated with raspberry purée, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2525, p. 739. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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