Soufflé is a French word meaning “to blow,” “to breathe,” or “puffed up.” This latter is, of course, how we like to see our finished soufflés. Whether sweet or savory, soufflés should always be made in round forms with straight sides to help them rise. Although a savory soufflé will never rise as high as a properly prepared dessert soufflé, it must still be served hot, straight from the oven.
© 1989 All rights reserved. Published by Wiley.