IMBB - A Classic Soufflé

Photo 1 - just out of the oven.
Photo 2 - about 7 minutes later and beginning to fall.
Photo 3 - ready to eat.
Click on the photos to enlarge them.

This months Is My Blog Burning was a perfect opportunity to make a classic souffle.  I consulted Julie Child's  Mastering The Art  of French Cooking. This is the first recipe I have cooked from this book after I picked it up for $1 at a secondhand book stall at the markets.

According to Julia the proportions of the soufflé remain the same whether you use cheese, fish or any other flavouring.

For a 6 cup mould they are:
Velouté sauce - 2 1/2 tablespoons butter, 3 tablespoons flour, 1 cup liquid
Egg yolks beaten into sauce - 4
Flavouring - 3/4 cup (3 ozs)
Stiffly beaten egg whites - 5

Bake at 375 (190) degrees for 25 - 30 minutes. Don't open the oven  door in the first 20 minutes.

Julia  has 6 pages of instructions on how to make a soufflé which makes cooking a soufflé a simple exercise.  I gathered together all the ingredients, prepared the mould, separated the eggs, weighed and measured butter, flour and cheese and went for it.  The soufflé was baked in a gas fan oven at 190 degrees and after 25 minutes was ready to serve.

Thanks to this months IMBB  host Kitchen Chick . Pop over there to check out the round up.