Cheese soufflé (Soufflé au fromage) from Mastering the Art of French Cooking, Volume One (page 163) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for all or part of Swiss cheese.

  • billie109210 on February 18, 2026

    Great texture and flavor

  • adrienneyoung on February 10, 2025

    Mise en place is critical, as is best quality cheese. Still, a success! Worth beavering away at.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.