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Transcript of chocolate souffle
1.Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
2.The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
3.By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
4.Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
5.Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.
The word souffle is the past participle of the French verb souffler, which means “to blow up” or more loosely “puff up”, which describes a souffle perfectly. A souffle is a lightly baked cake made with egg yolks and the beaten eggs whites that are combined with various other ingredients. Souffle can be found served as a savory main dish or sweetened as a dessert.
February 28 is a great day for chocolate lovers. This is National Chocolate Soufflé Day, the day that celebrates a delightfully tasty treat.
The first recipe of soufflé, supposedly, appeared in French cookbook by Vincent La Chapelle Le Cuisinier Moderne in 1742. By 1845 this recipe was so commonly accepted, that a recipe for soufflé in Eliza Acton's Modern Cookery was included as just “another” recipe. Today everyone loves puffed up soufflé for its divine taste and simplicity to make.