Recipe serves 4-6
Soufflé de Chou-Fleur: The fertile plains around Lac
St. Jean produces excellent vegetables and supports thriving dairy
farms.
A strong cheddar cheese, made at St. Prime on the west
side of the lake and aged up to 4 years, is one of the region's finest
cheeses.
Adele Coperman-Langevin of St. Fulhence combines
cauliflower from her market garden in her soufflé.
Recipe
source: A Taste of Quebec by Julian Armstrong
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