Excellent serving suggestion! These rich souffles are just BEGGING to be served with a very acidic vinagrette. Also, I recommend using a very sharp goat cheese. I made mine with 4 egg yolks and 4 egg whites to fill 4 ramekins - so they were probably a bit more dense than the author intended, but I enjoyed them nonetheless. I also used a slightly different procedure. I built the bechamel sauce (butter, flour, milk) over medium high heat, stirred in the cheese on low, removed pan from heat, tempered the yolks with the hot cheese mixture, combined yolks and cheese, then beat my egg whites and folded them in.
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Excellent serving suggestion! These rich souffles are just BEGGING to be served with a very...