May 2009 Archives
SOUFFLÉ does not have to be difficult; I used to make this recipe many years ago as a commis chef at a place called Sharrow Bay Hotel.
You can make the soufflés and allow them to go cold and chilled, and then turn them out into a dish and re-heat. They will rise up again ready for serving.
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Paul Heathcote
Recent Comments
"Hi Paul Bit of a variation to scouse but i seen a lamb hotpot terrine on your restaurant menu, i wo..."
"Hi Denise, You should be fine with oven as well...."
" can i put them in the oven instead of on the hob..."
"Sounds fantastic! And easy, I'll try it...."
"This recipe sounds delicious! Are you able to convert from metric to pounds and ounces? Thank you..."
"Hi, great looking food! Think I'm gonna try this one out very soon! Keep up the good work! Chri..."