soufflé
Sign in to saveA soufflé () 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 , which means to blow, breathe, inflate or puff.
Key facts
- Food.name
- Soufflé
- Food.image
- Bacon and Cheddar Cheese Soufflé.jpg
- Food.caption
- Bacon and cheddar cheese soufflé with chives
- Food.country
- France
- Food.type
- Egg-based dish
- Food.main_ingredient
- Egg yolks, egg whites
via Wikipedia infobox
Article
6 sectionsContents
- History
- Ingredients and preparation
- Variations
- See also
- References
- External links
A soufflé () 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 , which means to blow, breathe, inflate or puff.
==History== The earliest mention of soufflé is attributed to the French master cook, François Massialot, in the early 18th century. The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century.