Soufflé Praline
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 423. The excerpt below is the record exactly as published.
SOUFFLE PRALINE Take some vanilla-flavoured souf#é preparation ; add to it two ounces of almond fgrvalin which should have previously infused in milk. When the souf#é is dished, sprinkle its surface with grilled chopped almonds
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