Cheese Souffle At The Cavalry & Guards Club

 

Photo by Angela Lansbury. Copyright.

On Saturday I went to a fine wine lunch organized by my husband at the Cavalry & Guards Club. Each month they have a choice of several menus and my husband chose the one which ended with the cheese souffle, because it sounded different.

We discussed the timing of the start of the meal and speed of service with our liaison person from the kitchen. The chef needed over an hour to make the souffle dessert. 

We timed the start of the meal to be about fifteen minutes after most people had arrived. We had to allow time for serving the meal, serving the wines, eating the meal and clearing away each course. clearing

The cheese souffle was a great success. First of all, it looked stunning. We had two between a table of abut 16 people, 8 per souffle. One of our number on each side of the table volunteered to cut it.

I had expected the cheese soufle to be savoury. However, like cream cheese, it was almost neutral. Not quite as sweet as cheesecake. But with a slight touch of sweetness.

It came with a mustard sauce. Not quite honey mustard. But near.

Everybody loved it.