Tartelettes à la Florentine (Parmesan Soufflé Tartlets with Truffle and Crayfish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tartlet cases
- Soufflé au Parmesan
- Grated truffle
- Crayfish tails
- Mignonnette pepper
Instructions
- Bake tartlet cases blind.
- Add grated truffle and diced crayfish tails to Soufflé au Parmesan and season it strongly with mignonnette.
- Fill the cases with the mixture.
- Bake in the oven for about 3 minutes.