Preparing the Dish

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
First, butter the soufflé dish and then sprinkle the butter with either Parmesan cheese or flour. The granules up the sides of the dish give the soufflé something to cling to as it creeps up. Once inflated, it has less tendency to fall back down when it has something to hold on to.