Twice - Baked Soufflés with Tomato Sauce

Name: Twice - Baked Soufflés with Tomato Sauce (Soufflés à la Suissesse)
Yield: Makes 6 First-Course Servings
Cuisine: French
Ingredients: 1 tablespoon softened butter; 4½ tablespoons [35 g] flour; 3 tablespoons butter; ½ cups [375 ml] milk; 1 cup (about 3 ounces/100 g) finely grated Parmigiano-Reggiano or grana padana; 1 cup (about 3 ounces/100 g) finely grated Parmigiano-Reggiano or grana padana; very small pinch of nutmeg; 4 large eggs, separated; cream of tartar (if you’re not using a copper bowl), a small pinch; 1 cup [250 ml] Heavy cream; 3 medium-size tomatoes, peeled, seeded and chopped; 1 tablespoon coarsely chopped fresh tarragon; salt; pepper; ½ cup [50 g] finely grated Parmigiano-Reggiano or grana padana cheese; ½ cup [50 g] finely grated Parmigiano-Reggiano or grana padana cheese; ½ cup [50 g] finely grated Parmigiano-Reggiano or grana padana cheese; ½ cup [50 g] finely grated Parmigiano-Reggiano or grana padana cheese

Soufflés à la Suissesse

Preparation info

Makes
6
First-Course Servings

Difficulty
Medium

Appears in

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

Ingredients

Europe
France
Main course
Mediterranean
Vegetarian

Ingredients

Method