Strawberry Soufflé

Classic soufflés were Carême’s invention, though puddings made fluffy with meringue had been known for many years. It was thanks to new ovens heated by air draft instead of the old method of filling with hot coals that the constant heat needed for a true soufflé could be maintained. The croustade or pastry case was not eaten; it was made with the same straight sides as our soufflé dishes, and in fact inspired them.

After hulling a large basket of good strawberries, crush them