cookiesinheaven

...Returning to the souffle dishes, he explained that in the great houses of ancient France, when a souffle was pulled from the oven, it was quickly wrapped in a collar of pleated starched linen "just like the collars people wore back then" so it was attractive enough to be presented at the table.

That's what inspired makers of the souffle dish as we know it today to give the outside of the dishes a pleated look.

Charles E. Williams should know. After all, he was the one who introduced the American home cook to French kitchen staples such as the souffle dish, the madeleine mold, the bain marie, the saute pan, even the hefty, mighty chef's knife.- SFGate

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