Soufflés are the lightest form of made dishes: lightness is produced by the expansion of air when heated, the air being incorporated into eggs by beating.

In a soufflé, pure and simple, nothing is added to the eggs but salt or sugar and flavor, but, save in an omelet soufflé, these are not found in savory dishes. Savory soufflés are composed of:

1. A sauce as foundation.

2. A purée of fish, game, or meat, etc.

3. Flavoring, as onion juice, lemon juice, mushroom catsup, or chopped mushrooms, chopped parsley, celery salt, or pepper.

4. Lightening ingredients as eggs alone or eggs with bread crumbs.

The number of eggs and the thickness of the foundation sauce, may vary greatly, thus producing soufflés of varying grades of consistency, as: two tablespoonfuls of flour and three eggs may be used with one half cup, one cup or one pint of liquid, and one half cup, one cup or one pint of meat or fish purée, respectively. In case of the pint of meat and liquid, a half cup of fine bread crumbs needs be added to the sauce.

As these mixtures in cooking rise to about double their bulk, the dish containing them should be half-filled, or a buttered paper band may be securely fastened around the dish to add to its height. The paper is removed before sending the dish to the table. When served as an entrée, soufflés are baked in individual dishes, or in well-oiled and dried paper cases. We give below three recipes: an oyster, chicken, lobster, or any other variety of soufflé may be prepared by any one of these recipes, as preferred. Bake in a moderate oven or steam with water at a very gentle simmer. The time required in cooking is from twenty to thirty minutes, in individual cases, ten to fifteen minutes. The cooking is completed when the centre is firm. Prompt serving is necessary. Soufflés are always served from the dish in which they are cooked. Serve with or without a sauce. Mushroom, Bechamel, tomato or white sauce are to be preferred.

Lobster Souffle Recipe

2 tablespoonfuls of butter. 1/4 cup of lobster meat cut in cubes. 2 tablespoonfuls of flour. Salt, cayenne, onion juice, parsley. 1 cup of milk, lobster or fish stock. Lemon juice. 1 cup of very fine-chopped lobster meat. 3 eggs.

Oyster Souffle Recipe

2 tablespoonfuls of butter. 10 drops of onion juice. 2 tablespoonfuls of flour. 1/2 teaspoonful of parsley. 1/2 cup of oyster liquor. Salt and paprika. 1/2 cup of oysters. 3 eggs. 2 tablespoonfuls of chopped mushrooms.

Parboil the oysters, drain and cut in small pieces when cold. Strain the liquor and use with the butter and flour in making the sauce; add the seasoning, the yolks of the eggs beaten until very thick, and when cooked a little add the oysters, and fold in the whites beaten to a stiff froth.

Chicken Souffle Recipe

2 tablespoonfuls of butter. Salt and paprika. 2 tablespoonfuls of flour. Onion juice. 1 pint of milk or chicken stock or part of each. Parsley. Celey salt. 1/2 cup of fine bread crumbs. 3 eggs. 1 pint of fine chopped chicken (cold).

Make a sauce of the first three ingredients; add the bread crumbs, the chicken (cooked and chopped very fine), the yolks of eggs well beaten, and the seasoning; and lastly fold in the whites beaten until dry.