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Very good! It was more like a 'spoon bread' than any souffles I've ever had. I have to eat gluten-free, so I used gf bread crumbs, but I can't imagine it would change the texture so much. Also I used a tall-sided round baking dish. Great flavors, very subtle.

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GinnyP March 23, 2003

This recipe calls for an insanely high amount of salt. It was almost impossible to eat. I compared it with other recipes in Bon Appetit and those call for between 1/2 tsp and 1 tsp. of salt.

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jneilson7 March 23, 2009
Gruyere Souffle