Cover the top of the soufflé with buttered paper and place in a pan with two folds of paper under. Pour in gently some boiling water and cook slowly. The water should not reach more than half way up the soufflé dish. If cooked fast, the soufflé will be honeycombed and dry. Steam for thirty [...]
January, 2009
Place the dish in a moderate oven and bake for thirty minutes, and be careful to shut the oven door gently. Remove the paper rim, put the tin into a silver soufflé dish, and serve at once. If baked in a china dish, wipe it and place on a lace paper on an entreé dish.
