BACON AND LEEK SOUFFLE
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It is very rare to find a recipe in a major magazine that is almost perfect as it is. I made only a few small changes in the gorgeous soufflé pictured in the June/July issue of Fine Cooking. The recipe says it makes 6 servings, but the two of us ate half of it for supper with just a green salad and finished off the rest for breakfast the next morning. Although the recipe warns that it will deflate if not served at once, mine was still…