Re: souffle recipe

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Posted by Gerard on September 20, 1998 at 16:41:25:

In Reply to: souffle recipe posted by Derek on September 18, 1998 at 17:42:40:

Using a cooked meringue will help a lot, italien or swiss.
It downgrades the souffle but its the way to get close and have it stabilized.

Cheers.Gerard

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