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January 23, 2006


Bea at La Tartine Gourmande

Your soufflé looks very divine. I have not done those in a long time and should!!! Thanks for the hint!


It looks super! So fluffy! I love the pics!


Hey gorgeous! I'm so motivated by your recipe,that I bought a souffle dish today! I'll let you know how it goes this weekend. Any brilliant ideas for extra ingedients? Shitakes mushrooms? Crab meat?

Ms. Glaze

Bonjour Carrie! You know, Soufflé's are kinda like dagwood sandwhiches– you can put anything in them as long as it's precooked and well drained.

I made a tomato, goat cheese, artichoke soufflé for dinner last night that was yummy. I like the mushroom idea, just make sure to drain well or you'll turn your soufflé brown. Crab would be divine.

Let me know how it goes. Sometimes I add an extra egg white for dramatic heightened appeal.

Bisous, Ms. Glaze


Awesome!That dish looks really yummy. I wouldnt mind eating that :) haha , good job:)

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