Soufflé A La D’Orleans
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 423. The excerpt below is the record exactly as published.
UFFLE ‘‘A LA D’ORLEANS”’ Take some cream souffé-preparation, combined with pieces of Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with 4a peach liqueur and Kirsch, and one oz. each of half-sugared cherries at and angelica, cut into dice
Cook this with the app: pantry check, scaling, and the assistant.