Soufflé A La Royale
From A guide to modern cookery, 1909
Serves 2
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 424. The excerpt below is the record exactly as published.
SOUFFLE A LA ROYALE Take some vanilla-flavoured souff#é-preparation. Dish it in a timbale in alternate layers with lady’s-finger biscuits, saturated with Kirsch ; and distribute thereon such fruits as pine-apple, cherries, angelica and grapes—all
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