Served these on many occasions as written and had rave reviews each time. Ran out of Phyllo cups at one point so I dished the filling into well greased muffin pan as to not waste the remaining batter. They were fantastic. So at our last dinner party I served them as an appetizer course. I eliminated the cups, put batter into muffin pan and baked them until they rose up and browned. Then made a simple (one stick of butter and juice of one large lemon) sauce, drizzled it on the plate, placed the "Souffle" in the middle and drizzled a little more sauce over the top with a dask of fresh chopped parsley for eye appeal. Rave reviews...try it...a real winner!

Reviewed On: Nov. 29, 2007

We have used this recipe a number of times ranging from intimate dinner parties to large buffets and each and everytime received rave reviews. Try it with Dijon mustard for a slight variation...

Reviewed On: Mar. 31, 2007