Two Much!

September, 1967

In every Gourmet's Almanac, September is an interim month. Charcoal fires have done their summer stint and the long season of pheasant, mallard duck and mountainous rib roasts is still in the planning stage. At this special interval, nothing will hold a roomful of people as spellbound as the aroma of a huge soufflé baking in the oven. And a hearty salad as a supplement will make the culinary coup well-nigh perfect.Soufflés are as French as the Champs-Elysées; Gallic gourmets, wiser than American...

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