2519—Soufflés

Although soufflés are generally served unaccompanied, some stewed, seasonable fruit, or a macédoine of fresh fruit, may, nevertheless, be served with them. This, of course, only applies to soufflés with a fruit base.

I have already given the formulæ for soufflés (No. 2405, Soufflé Preparations); I need now, therefore, only give the peculiarities of each particular soufflé.