May 18, 2012

National Cheese Soufflé Day

"When I was a small boy, my father told me never to recommend a church or a woman to anyone. And I have found it wise never to recommend a restaurant either. Something always goes wrong with the cheese souffle." - Edmund G. Love

It's National Cheese Soufflé Day!

According to the Oxford Companion to Food by Alan Davidson in 1999, "Beauvilliers was making souffles possibly as early as 1782 (though he did not publish his L'Art du cusinier until 1814). Recipes for various kinds appear in Louis Ude's The French Cook of 1813, a work which promises a 'new method of giving good and extremely cheap fashionable suppers at routs and soirees.' Later, in 1841, Careme's Patissier Royal Parisien goes into great detail on the technique of making souffles, from which it is clear that cooks had been having much trouble with souffles that collapsed. The dish acquired a reputation for difficulty and proneness to accidents which it does not really deserve... There are some Ukranian and Russian dishes of the hot souffle type, independently evolved and slightly different in composition." (p. 735)

And now you're all the wiser, foodies.

Happy National Cheese Soufflé Day!