Soufflé aux pistaches

I put this on the menu the day I opened La Tante Claire and the basic recipe hasn’t changed since 1977. Like the trotters (pig feet), it’s become something of a ‘signature dish’ for me, though I admit I don’t really like that term, particularly as, somewhat ironically, I would never choose a soufflé in a restaurant. For me there are many other things I’d rather have for dessert, but soufflés have always been popular so I thought it was a good thing to have and I do nevertheless like the dra