Twice - Baked Soufflés with Tomato Sauce

Soufflés à la Suissesse

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I was first alerted to these soufflés in Richard Olney’s masterpiece, Simple French Food, and I encountered them again under a different name, soufflés d’Aragon, when teaching at Peter Kump’s Cooking School in New York, I’ve been hard put to discover the origin of either name, finding only one mention of soufflés à la Suissesse in Escoffier’s Le Guide Culinaire. Escoffier’s version is the simplest (for once) a