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A soufflé (French pronunciation: ⓘ) is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff. [1] [2] [3]
Soufflé Rothschild is a sweet soufflé created by Marie-Antoine Carême. [1] The dish was named for James Mayer de Rothschild. [2] The original recipe included candied fruit that had been macerated in Danziger Goldwasser before the dish was cooked; later recipes replace Goldwasser with kirsch, cognac [2] or Grand Marnier.
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (302 °F) and a second time after being cooled, at 190 °C (374 °F). The potato slices puff up into little pillows during the second frying and turn golden brown.
Mendiant – Traditional French confectionery [4] Mont Blanc – Chestnut-based dessert; Norman Tart – French almond dessert; Opera cake – French almond cake with chocolate and coffee fillings; Pain d'épices – French quick bread
Soufflé à la reine is a chicken soufflé with truffles [7] Sauce vénitienne is a sauce of white wine, tarragon vinegar, shallots and chervil, mounted with butter and finished with chopped chervil and tarragon. [6] Selle de mouton purée Bretonne is saddle of mutton with a purée of broad beans bound with Breton sauce. [7]
French cuisine ingredients [ edit ] An entire foie gras (partly prepared for a terrine ) Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale) Black Périgord Truffle
The elevated technique of separating the eggs to create a risen, soufflé-style of spoonbread originated with enslaved African American chefs trained in French culinary method, such as James Hemings. [6] Subsequently it has become a traditional side dish in soul food. Spoonbread also epitomizes the three-part blending of Indigenous, European ...
A soufflé is a light, fluffy, baked dish made with egg yolks. It may also refer to: Soufflé (cookware), a ramekin for soufflés; Souffle (heart sound), medical term; Soufflé (programming language), a logic programming language influenced by Datalog; Souffles, Moroccan quarterly magazine of the 1960s; Lemon Souffle, a racehorse