Side Dishes


soufflés are God\\\'s blessing to the supper party cook. Some way or another, this exemplary egg dish has procured a naughty notoriety for disappointment that entirely gives a false representation of its effortlessness, which implies that any individual who figures out how to serve much else voluminous than a water scone will be feted as the best culinary expert since. A long way from the whispered breath of the word, soufflé is really both extreme and tried and true. Barely sentimental, yet

Mix flour and marg together and add milk slowly over low heat. Gradually bring to boil adding the other dry ingredients Add seasonings and take off heat and cool Whisk egg yolks and when the sauce is cool...
See the full directions on my site