Served as both a savory main dish or sweetened as a dessert, which of the following is a baked egg-based delicacy that originated in early 18th century France?

The soufflee was first mentioned in the early eighteenth century by French master chef Vincent La Chappell, and was popularized in the early 19th century by French chef Marie-Antoine Careme. It can be served as a main dish or as a dessert when combined with additional ingredients.

Asked by Vasilii Kulev · Last updated 4 years ago · 134.5K views · SOURCE