Daily Blague

Every time I bake a soufflé, I wonder if this will be the first - the first to fail, that is. But I seem to have had an excellent instructor in Julia Child. When I went back to Mastering the Art of French Cooking to improve my technique, I discovered that there was nothing to improve: I had simply made a habit of following the rules laid down therein. As long as you're careful about separating the egg yolks and whites, and don't run a conga line through your kitchen (and don't open the oven door to check on the dish!), everything will be fine.

The monster above was made when our friend Jim brought over a bushel of fantastic, exotic mushrooms from his brother's farm in Ohio. A little over three years ago.

Culinarion>Eggs>Soufflés