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Soufflé d’Homard à la Princesse | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles

Make a soufflé of whiting, but add to it some pieces of boiled lobster and shred truffle, and decorate the top of the mould with shapes of truffle. The same applies to timbales and creams.

This entry was posted on Sunday, May 31st, 2009 at 8:34 am and is filed under Fish Recipes, Fish and How to Cook It. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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