The [soufflés] made from cream are flavoured with such liqueurs as rum, curaçao, anisette, vanilla, etc.
Those made from fruit are flavoured with Kirsch, Kümmel, etc.
[2532—LUCULLUS SOUFFLÉ]
Set a savarin, saturated with Kirsch-flavoured syrup, upon a dish, and surround it with a band of paper, tied on with string, in order to prevent the [soufflé] from drying during the cooking process.
Make a [soufflé] preparation with a fruit base, set it in the centre of the savarin, and cook it in the usual way.
[2533—HILDA SOUFFLÉ]
This is a lemon [soufflé], accompanied by fine strawberries, well cooled and coated with a purée of fresh raspberries.
[2534—SOUFFLÉ “A LA D’ORLÉANS”]
Take some cream [soufflé]-preparation, combined with pieces of Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with peach liqueur and Kirsch, and one oz. each of half-sugared cherries and angelica, cut into dice.