Chapter XIV · Fish · No. 974
Built upon: No. 972Soufflé d’Écrevisses à la Florentine
974—Soufflé d’Écrevisses à la Piémontaise
This is identical with No. 972, Soufflé d’Écrevisses à la Florentine, except that the ordinary truffles are replaced by shavings of Piedmont truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 974, p. 330. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →