Have you ever seen the old Sabrina? Not the new one, with Julia Ormond, where Sabrina comes back looking like a model and takes cool pictures. The old one, where Audrey Hepburn cuts off all her hair and walks around in black lycra pants and ballet-neck black tops, and somehow pulls it off because she’s always looked like a 12-year-old. In the old one, Sabrina doesn’t work for a fashion magazine in Paris. She goes to cooking school and learns how to cook. And one of the scenes is about making soufflés.
For some reason, soufflés seem to have this femme fatale reputation in the culinary universe. They’ll fall, they’ll over-rise, they’ll undercook – so many things can go wrong! Well…I’ve had no official training in cooking, but my first soufflés, made yesterday and today, were marvelous. No problem at all. Perhaps it was the recipe, which came from The Splendid Table.
Either way, you should probably try it. What a way to look absolutely AMAZING to any family members or guests! And forget the 1/4 teaspoon of cream of tartar, unless you happen to already have it on hand (I didn’t). I found that you can put in an equal amount of white vinegar or lemon juice to stabilize egg whites, and it worked just fine.
Remember: the guests wait for the soufflé, but the soufflé does not wait for the guests. Serve immediately.
Joshua says: 10 out of 10!!!!!!! With that many exclamation points. There were many excited comments this morning about my having made soufflé. He was SO impressed.