BASIC SOUFFLE WITH VARIATIONS
BASIC SOUFFLE WITH VARIATIONS This basic soufflé uses proportionately fewer eggs and a slightly firmer white sauce than some of the more luxury soufflés.
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Ingredients
- 50 g/50 ml butter or margarine
- 35 g/60 ml cake flour
- 250 ml milk
- 3 eggs separated
- ± 250 ml seasoning (see additional ingredients)
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