Salmon and Sorrel Soufflé

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A hot soufflé is just a white sauce, enriched with egg yolks, flavoured with something, folded into beaten egg whites and baked. The knack is easy to acquire. You need a certain amount of care, but the process requires sure, firm handling rather than mincing about.


  • 2 oz butter plus extra for greasing
  • ½ tablespoon finely grated Parmesan
  • ½


Butter a pint soufflé dish (about 6in in diameter) and toss a little grated Parmesan cheese in it to lightly coat the whole interior.

Heat the milk very gently in a pan with the bay leaf, onio