chocolate souffle

soufflé [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.

FIVE THINGS TO KNOW:

  1. Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
  2. The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
  3. By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
  4. Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
  5. Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.

 

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