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The Savoury Soufflé

Appears in
top 1000Great Dishes of the World
Great Dishes of the World

By Robert Carrier

Published 1963

  • About

The soufflé – to many people one of the most awe-inspiring creations of French haute cuisine – is, in reality, nothing more than a simple airy mixture of eggs, butter, flour and a purée of vegetables, meat, fish or fowl. And the last-mentioned – unexciting and unpretentious as the case may be -are very often left-overs.

Try the soufflé as a perfect beginning to a meal, whether it be a simple cheese affair (try a combination of Gruyère and Parmesan), a concoction of fish or shellfish, or one made with a well-seasoned base of puréed vegetables (endive, onion, or mushroom and cheese).

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