The official handbook for the National Training School for Cookery

9. We pour the custard round the Souffle Pudding, and it is ready for serving. 378 National Training School for Cookery, Lesson No. 2. CHEESE SOUFFLE. Average cost of " Cheese Soufflet." d. 1 oz. of butter and J oz. of flour ii 1 teaspoonful of mignonette pepper oj Salt and pepper, and cayenne pepper oj 1 gill of milk of 2 eggs 2 3 oz. of Parmesan cheese 4^ _9i Time reqtiired, about forty minutes. Now we will show you how to make a Cheese Souffle, 1. We take a stewpan, and put into it one ounce of butter. 2. We add one teaspoonful of mignonette pepper. 3. We put the stewpan on the fire, and let the pepper fry in the butter (to extract the flavour of the pepper) for two or three minutes. 4. We take the stewpan off the fire, and strain the butter into a basin ; as the pepper is only for flavouring, the grains must not be left in the butter. 5. We wash out the stewpan to prevent any of the grains remaining. 6. We pour the flavoured butter back in the stewpan. 7. We add half an ounce of flour y a teaspoonful of salt, and half a teaspoonful of pepper, and cayenne pepper (about as much as would thinly cover half the top of a threepenny piece) according to taste ; and stir well together with a wooden spoon. 8. We add one gill (or quarter of a pint) of milk. 9. We put the stewpan on the fire, and stir the mixture smooth until it thickens. Lessons on Making Souffles. — Cheese Souffle. 379. 10. We take the stewpan off the fire, and stand it on a piece of paper on the table. 11. We add one by one the yolks of two eggs, and beat them well together. 12. We take three ounces of Parmesan cheese. 13. We grate the cheese with a grater on to a plate or piece of paper. 14. We add the three ounces of grated cheese to the above mixture in the stewpan, and mix it all well together. 15. We whip the whites of two eggs with a little salt in a basin quite stiff. 16. We add the whites to the above mixture, and stir it lightly. 17. We take a plain tin pint mould, and prepare it in the same way as we did for the Vanilla Souffle Pudding. (See Souffles, Lesson No. 1.) 18. We pour the mixture into the buttered tin mould. N.B. — This same mixture, if poured into Ramaquin papers and baked, will make cheese Ramaquins. 19. We put the tin in the oven (the thermometer at the oven door should rise to 2400) to bake from twenty minutes to half an hour. We must look at it once or twice to see it does not burn, but the door of the oven should not be opened too often while the souffle is inside, lest it should check the souffle from rising properly. N.B. — To serve a baked souffle it should be kept in its tin, the buttered paper taken off, and a clean napkin folded round the tin. It can also be baked in a mould which slips inside a plated or silver dish sold for the purpose. This is the more elegant way of serving a souffle or fondu. 380 National Training School for Cookery. Lesson No. 3. POTATO SOUFFLE. Average cost of " Potato Souffle!' d. 4 potatoes ij 1 oz. of butter i 2 tablespoonsful of milk o\ 4 eggs < 4 Seasoning o\ _7i Time required, about an hour. Now we will show you how to make Potato Souffle. 1. We take four good sized potatoes, wash and scrub them with a scrubbing brush in a basin of cold water.