Chapter XX · Entremets (Sweets) · No. 2532
2532—Lucullus Soufflé
Set a savarin, saturated with Kirsch-flavoured syrup, upon a dish, and surround it with a band of paper, tied on with string, in order to prevent the soufflé from drying during the cooking process.
Make a soufflé preparation with a fruit base, set it in the centre of the savarin, and cook it in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2532, p. 740. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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