This soufflé can be prepared as individual servings (as in the following recipe) or in one large dish for an even more dramatic presentation
Top Six Recipes/ Boursin's "Chef of the Year" Contest November 2001
Best used for poultry & wild-fowl stuffing.
Macaroni topped with a sauce of Parmesan, Mozzarella, Fontina and Cabot Cheddar
Salad recipe combines pears, with ham and Swiss cheese and tops with a tangy mustard dressing.Prep Time: 15-20 minutes