Recipe Information on Souffles
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
A controversy on Souffles among home economists and homemakers
centers on whether to grease the souffle dish or not. Some of my favorite
recipes, given to me by hostesses in the South, in the West, as well as
around New England and the Middle West, call for a greased deep
dish. Others specify and ungreased casserole. I follow their recipes and
my souffles are airy and light, do not fall in a crumpled heap, and
are a pleasure to serve as well as a satifyingly handsome and de-
licious part of my menus.
As a general rule, a basic white sauce or cream sauce, or other smooth
and slightly thickened sauce is essential to good souflle results. The
sauce mixture is folded into stiffly beaten egg whites. Fold gently. Lift
up and over in high stroles.
Pour mixture at once into souffle dish, whether greased or ungreased,
according to recipe instructions. Bake in a slow or moderately slow
oven, but again, follow the recipe as to oven temperature and time. Do
not open oven to observe souffle's progress. If you must open the
ovenm, do not close the door with a bang. Leave the souffle alone to gently
rise and bake. Remove it from the oven to the table. Serve at once!
"Serve tenderly," one famous chef told me. Break the souffle apart into
servings, using a fork and spoon, or two forks, and onto waiting dessert
dishes or plates only seconds from the oven.