Asparagus Parmesan Souffle
We decided to add a souffle course to Easter Dinner, and I am reprising a Silver Palate recipe that I used to make years ago, but as a single souffle. Since I somehow didn't seem to have the right sized ramekins, I went out and bought eight 8 ounce mini souffle pans. They seem to be quite tall, and on the inside, there is a small lip near the top. Does anyone know if this is where you'd fill the souffle to? And would you use a collar?