Unmolded soufflé (Soufflé démoulé, mousseline) from Mastering the Art of French Cooking, Volume One (page 171) 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 tomato purée for tomato sauce, and Parmesan cheese for part of Swiss cheese.

  • mcvl on April 03, 2015

    I make this with the addition of milk-soaked crusty bread. It has occurred to me that it would be even better if I toasted the bread before soaking it. Next time I'll try that.

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