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Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.

Source: Martha Stewart Living, September 2004
Servings

Ingredients

Directions

Cook's Notes

The classic technique for serving souffles: Holding a fork and spoon back-to-back, pierce the center of the souffle and part the utensils to let the steam escape. Then, using the fork and spoon as tongs, portion out the souffle, making sure everyone gets a little of the browned crust and soft middle.

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