Monterey Soufflé

Anyone who knows at least a little about cooking and baking will know that a soufflé is an egg-based dish that increases in size considerably when baked in an oven. But ‘soufflé’ has also become a euphemisim for a jello salad, probably because of the shape which is pretty different from a baked soufflé anyway.


This concoction features tuna in gelified mayonnaise – a particularly gruesome atrocity. If you are courageous enough to read the recipe, you will learn that the mayo is generously delayed with water, for that extra minus of taste.

Optical presentation is lovingly executed with cute pimiento strips snuggling around the voluptious curves of the blob, the green salad leaves creating an intriguing contrast. The mandatory stuffed olive sitting on top of the central barf adds another dash of colour.

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