On Food and Cooking

invert it onto the serving platter and put it
on a small stove, so that it will rise up;
when risen to a handsome enough height,
powder with sugar and glaze with the fire
iron without touching the omelette. Serve
hot as an entremet.
Timbales of Cream
You will have a good pastry cream, bitter-
almond biscuits, candied lemon peel,
orange flower; add to these egg whites
whipped into snow. You will have little
timbale dishes greased with good fresh
butter: you powder them with bread
crumbs; then you fill them with your
cream, and cook them in the oven. When
they are done, turn them out and serve as a
small hot entremet.
— Vincent La Chapelle, Le Cuisinier
moderne, 1742
The Soufflé Principle, Up Side: It Must Rise
The physical law that animates the soufflé
was discovered a few decades after its