[2523—SOUFFLÉ WITH FILBERT]
Make the [soufflé] preparation from milk in which two oz. of filbert [pralin] per one-sixth pint have previously been infused.
Dish and cook the [soufflé] in the usual way.
[2524—SOUFFLÉ A LA CAMARGO]
Make a [soufflé]
preparation of tangerines, and another of filberts as above. Dish the two preparations in layers, alternated by “lady’s-finger biscuits,” saturated with Curaçao liqueur.
[2525—PAULETTE SOUFFLÉ[!-- TN: acute invisible --]
Take vanilla-flavoured, [soufflé] preparation, thickened somewhat more than the ordinary kind, and add to it five tablespoonfuls of strawberry purée. Serve some well-cooled strawberries, coated with raspberry purée, separately.
[2526—CHERRY SOUFFLÉ]
Prepare a [soufflé] with Kirsch, accompany it with some stewed stoned cherries, covered with a raspberry purée.