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Article: Food: Simply souffles
- Article from:
- The Independent (London, England)
- Article date:
- January 3, 1998
- Author:
CopyrightCopyright 1998 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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That moment of opening the oven door and finding your souffle
has risen into a precariously fragile dome sealed with a golden
crust is one that never ceases to thrill. The pleasure is a
childish one, where the sense of achievement is out of all
proportion to the task of actually making it. Yet I cannot think of
another dish shrouded in greater mystique than the rising of a
souffle.
It was some years before I could face making my first souffle,
having watched a friend's boyfriend nimbly performing what, in my
eyes, were the steps to a ballet which culminated during the final
act with the removal of a perfect cheese souffle from the oven. If
only I'd known just how easy it was.
First he made ...