Making a Souffle

Preparation info
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By Anne Willan

Published 1989

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The classic straight-sided soufflé dish is the key to a successful soufflé, though any tall, straight-sided, oven-proof mold can be used with good results. The dish should be thoroughly buttered, particularly around the rim, so the soufflé mixture can slip up the sides; sometimes a coating of breadcrumbs,