CTS Writes

Ingredients for a soufflé good enough to unite nations

by Claire Travers Smith

First, take one ramekin. For that, thank the Flemish.

Slick thickly with butter; only French will do.

Dust lightly with the finest flour from our friends in Ukraine.

For batter, you’ll need whole milk, tongue-coatingly rich from India’s hallowed cows is desirable, and free-range eggs – a clutch thereof – cloaca-fresh from the best Leghorns across the Pond. Note: Only by separating the eggs will your soufflé rise and come together.

To flavour, English mustard (enough to provoke, not lobotomise), a kick of Parmeggiano-Reggiano, and smooth Gruyère to keep the peace.

Only once in the oven add the final ingredient.

Hope.