This past week was the Member/Member Gala, it's supposed to be about golf but for us it was all about the food. Friday I made over 200 souffles among my regular À la Carte duties; I have to say that they came out quite nicely although I don't think I would ever like to temper that many eggs again.
And I must say it was the first time I ever worked with bone in filet. You only get two per animal making it not the most practical cut to but it adds a lot of flavor with the bone.
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