Souffles of lobster (Soufflés de homard) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 326) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bechamel sauce (Sauce Béchamel); Diplomate sauce (Sauce diplomate); Normandy sauce (Sauce Normandie); White wine sauce (Sauce au vin blanc)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.