Soufflé de volaille à la Périgord (Chicken Soufflé with Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Composition de Soufflé with raw or with cooked chicken flesh
- 100 grammes truffles
- truffles
- butter
Instructions
- Take either of the two soufflé mixtures above.
- Add 100 grammes of chopped truffles to it.
- Dress in a buttered timbale in alternating layers with slices of truffle.
- Cook in a slow oven.