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By
Shannon KellamAbstract
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
A twice-cooked souffle is a technical masterpiece, involving a base of béchamel sauce mixed gently with stiff eggwhites and cooked until the mixture rises and just sets. For the second cook, the souffle magically rises again in all its glory.
