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Soufflé Chart No. I

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
In this branch of the family:
  • a. Vegetables are prepared, then
  • b. Added to ⅓ of the soufflé recipe, and
  • c. Spooned into the prepared soufflé dish between 2 layers of plain soufflé.

© 1974 Alma Lach estate. All rights reserved.

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