Pork souffle is sure to please the toughest customer with its wonderful looks and bang-up looks. The Cornish traditionally eat this dish with potatoes. Our master chef's specialty has been on several cooking shows and has won many awards. You may want to make a double serving size!First, preheat the oven to 520° and grease a 9x10" baking pan.
Begin with a base of pork.
Quickly, sprinkle with olestra with your hands. (this step must be done carefully to avoid an explosion!)
Next, add the celery.
Mix in brown sugar slowly like you're on a cooking show.
Sprinkle with pork. (optional)
Cook 40 minutes or until dark brown.
While you're waiting, here's a fun and fascinating fact: Olestra does not cause diarrhea (you get that because you are a sinner!).
This dish is best served luke-warm.
