I've had a recipe for Souffle that I've been wanting to try; it comes from a book called 'Seaport Savories', published by the Junior Auxiliary of the Alexandria Hospital in Virginia. The book appears to be out of print but you can still find it; and it's superior for a cookbook of its kind, with lots of interesting recipes: www.amazon.com/SEAPORT-SAVORIES-Historic-Alexandria-Virginia/dp/0963965204The same organization also has a new book that also looks good: http://www.thetwig.org/web/3805795/19When I made this the other day, I think I discovered why souffle dishes are always round, or round-ish: I was too lazy to dig out the regulation baking...