Kitchen 25 - Espagnole sauce, Cheese soufflés and Almond fruit tarts

First time making the espagnole mother sauce which we will use tomorrow making a Madeira sauce for the veal steak. That needs a lot of preparation but once it is on, you just need to keep an eye on it and it can happily cook gently for an hour or so.

Then we had to bake off your pastries from yesterday for the almond fruit flan. Not too much to do there apart from assembling the tart later.


The major deal was more the cheese soufflé. A tricky business to get it right and make it rise. But I did well and it worked out just fine.