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Article: Egg whites scale new heights in simple souffles
- Article from:
- Chicago Sun-Times
- Article date:
- September 7, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Before I could say "wait for the photographer," Elaine Sikorski
hand-whisked a bowlful of egg whites into a cloud and was gently
filling dishes with the mixture. It happened so fast I couldn't
believe she was making a souffle. But then she did it again, and
again.
Suddenly and wonderfully, souffles weren't intimidating or time
consuming.
"Souffles are very, very simple once you have your ingredients
in place," said Sikorski, who runs the lunch service, prepares the
pastries and makes many of the souffles at Le Perroquet, 70 E.
Walton.
Few restaurants, even in France, where Sikorski recently spent
three years working, feature souffles.
"To have them on your menu, you need one oven ...