Soufflé d'Écrevisses Léopold de Rothschild (Crayfish Soufflé with Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé d'Écrevisses à la Florentine mixture and garnish
- asparagus tips
Instructions
- Prepare the Soufflé as for Soufflé d'Écrevisses à la Florentine.
- Add a small spoonful of freshly cooked, unrefreshed asparagus tips to the truffle slices and crayfish tails placed between the layers of mixture.