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Soufflé Chart No. II

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. Omit the ¼ cup grated Parmesan cheese, then
  • b. Increase the egg whites to 7 because of the weight of the pieces of food, and
  • c. Place the cooled cooked or marinated foods over a layer of soufflé mixture, add a second layer of soufflé, then another layer of the food, ending with a top layer of soufflé. Soufflé Surprise is an exception.

© 1974 Alma Lach estate. All rights reserved.

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