(Recipe #1, page 162)
Form of the mold. The molds used for soufflés must be prepared like those used for puddings—well buttered and sprinkled with zwieback crumbs. In the absence of a mold, a soufflé can also be baked in any heatproof dish.
Temperature and baking. The heat must be neither too high nor too low, and the oven must be heated from below as well as from above. If there is no lower heat source, two red-hot slugs, reheated once during baking, can substitute. It is best to place the mold on a small gridiron so that it can be turned without shaking the soufflé. If the top of the soufflé browns too soon, the top heat can be attenuated by placing sheets of paper on the soufflé, but the first sheet must be coated with butter in case the soufflé is still soft and might adhere to the paper.
Wrap a napkin around the mold. A soufflé is not removed from its mold but served from the dish or mold it is baked in, sent to the table on a porcelain platter; for company it is wrapped in a napkin folded to fit around the mold.
Translated by David Green.