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30 min
By Eliza Acton
Published 1845
The admirable lightness* and delicacy of a well-made Soufflé render it generally a very favourite dish, and it is now a fashionable one also. It may be greatly varied in its composition, but in all cases must be served the very instant it is taken from the oven; and even in passing to the dining-room it should, if possible, be prevented from sinking by a h