For our lunch yesterday, I made Jacques Pépin's mother's cheese soufflé. It's a fairly simple recipe which doesn't reuire separating the whites from the yolks of eggs and then whisking the whites until they are light and foamy. The most complicated part of the recipe is making a white sauce (une sauce béchamel) with butter, flour, and milk, cream or Half-and-Half. Pépin says this is the kind of soufflé his mother often made when he was growing up (in France, near Lyon).Here is a link to several examples of such soufflés that I posted years ago, and a photo of a slice of yesterday's, which included a pre-cooked broccoli base.
