Serving a Soufflé
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 153. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- A soufflé makes a great entrée when you're entertaining because it bakes for almost an hour, giving you time to socialize. Just make the salad and side dishes ahead, then pop the soufflé into the oven when your guests arrive.
- Just before the soufflé finishes baking, gather everyone around the table. Then present the spectacular dish.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Souffle au chocolate - Bistro Vue" by avlxyz; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/10559879@N00/2461267274. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.