Soufflé de Maïs au Paprika (Sweetcorn Soufflé with Paprika)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- maïs (sweetcorn)
- 2 spoonfuls chopped onion cooked in butter
- a strong point of paprika
- the other elements of the Soufflé de Maïs
Instructions
- Before passing the cooked maïs through the sieve, add to it 2 spoonfuls of chopped onion cooked in butter and a strong point of paprika per 500 grammes of maïs.
- Then proceed by the method indicated for the Soufflés.