Take some vanilla-flavoured [soufflé] preparation. Set it in a timbale, in layers alternated by lady’s-finger biscuits saturated with anisette and Kirsch. Cook in the usual way.
[2536—SOUFFLÉ PRALINE]
Take some vanilla-flavoured [soufflé] preparation; add to it two ounces of almond [pralin] which should have previously infused in milk. When the [soufflé] is dished, sprinkle its surface with grilled chopped almonds, or crushed, burnt almonds.
[2537—ROTHSCHILD SOUFFLÉ]
Take some cream [soufflé]-preparation, combined with three ounces of candied fruit, cut into dice and macerated in Dantzig brandy, containing plenty of gold spangles.
When the [soufflé] is almost cooked, set on it a border of fine strawberries (in season), or half-sugared, preserved cherries.
It should be remembered, however, that the correct procedure demands the use of strawberries in full season.
[2538—SOUFFLÉ A LA ROYALE]
Take some vanilla-flavoured, [soufflé]-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 cut into dice, and previously macerated in Kirsch.