Soufflé D’écrevisses a la Florentine
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- Parmesan
- two tablespoonfuls of crayfish cream per pint
Contains
CrustaceansMilk
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Make a preparation of Soufflé au Parmesan (No.
- 2295a) combined with two tablespoonfuls of crayfish cream per pint.
- The cream is prepared after the manner of lobster cream (No.
- 295).
- Put this preparation in a buttered timbale in alternate layers separated by litters of sliced truffle and crayfish tails.
- Cook the soufflé after the manner of an ordinary one.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board