I recently read an article about souffles in the Wall Street Journal that mentioned a Souffle Vendome, saying "each portion has a whole poached egg hidden at its center". I am huge fan of souffles and a huge fan of poached eggs. The thought of them both together is delicious. But I've been unable to find anything, much less a recipe, for the Vendome. Can anyone help?
I don't know if this is the same, but Curnonsky's "Traditional French Cooking" has a recipe for "Souffle aux Oeufs Poches" - souffle with poached eggs. The recipe directs you to make a very creamy souffle with parmesan cheese and cook it in a moderate oven for 15 minutes. "Just before serving, lift up the browned top and place lightly cooked poached eggs inside. Serve with an Americaine sauce which has had a little cream added to it and been worked through a sieve lined with cheescloth." Add chopped lobster and truffles to the sauce.