Louis Eustache Ude (1769-1846) was a French chef who was counted the Earl of Sefton and the Duke of York (King George III’s second son, Prince Frederick Augustus) as his employers before finding fame as the chef at Crockford’s Club in the early nineteenth century. He provides a number of methods for making soufflés in his book The French Chef including this one which uses mashed potato rather than flo
