Galopin soufflé

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To the recipe add 3 tablespoons of sugar and mix. Butter 6 (3-inch) porcelain soufflé dishes and sprinkle them with sugar. Fill half full. Bake