Soufflé de Cuisine

Basic Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Chunk of butter, grated Parmesan or flour
  • pound butter
  • 4

Method

  1. Coat a 6-cup soufflé dish, or 6 individual 1-cup dishes, with butter, then sprinkle with Par