This morning I was riffling thru an Alice Waters/Chez Panisse book. Published in 1982, and probably not opened in the last 20 years, looking at it now impresses me with how much my food preferences have drifted in the direction of Provence which is her balliwick too. I'd already planned a menu for tomorrow when I'm hosting the Dorks for bubbly-not-champagne and the headliners on my menu--whole filet of slow roasted salmon with citrus-herb sauce, lobster/pea/radish/thyme salad--are definitely in that realm.
Anyway, I spied a recipe for a garlic souffle. And what surprised me wasn't the garlic, but the directions to pour the batter into either ramekins or a 12 inch oval platter. She adds that a slightly curled lip will help. She goes on, "the oval platter will allow the souffle to cook more quickly than a regular souffle dish and provides more browned crust." I would never question Alice's expertise, but has anyone here ever experienced a plattered souffle?