Soufflé

Eastside Road, December 2o, 2017—

SOMETHING GAVE COOK the idea to make a sourrlé for dinner, and I for one would certainly not discourage her. As you see, it rose beautifully — and the oven helped to heat the house, which had chilled down to 59° while we were away last week.

I don't know what recipe she used. We buy organic free-range eggs, and organic milk; the cheese was Gruyère, as it should be, think I. We bought the soufflé dish decades ago, from a potter who worked in Larkfield at the time; we've always been fond of his plum-colored glaze…

Green salad afterward; then some fruit.

     🍷Cheap Pinot grigio

☛RESTAURANTS VISITED, with information and rating: 2016      2015     2017