Cheese Souffle

Ingredients

• one and a half tablespoons of grated cheese
• half the beaten yolk of an egg
• half the stiffly-beaten white of an egg
• buttered earthenware dish

Method

1. 1

   Use the remaining white sauce, add cheese, paprika, and egg yolk.

2. 2

   Fold in the beaten egg white.

3. 3

   Bake in a buttered dish in a pan of water.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 67. The excerpt below is the record exactly as published.

CHEESE SOUFFLE A. PREPARE SALMON CROQUETTES. Make a third of a cup of thick white sauce, using the proportions of four tablespoons of flour, and two table- spoons of butter, to one cup of milk. Add one-fourth of a teaspoon of salt. Use half of the white sauce to prepare salmon croquettes, using about twice as much fish (flaked) as sauce. Sea- son with lemon, salt, and paprika. Spread on a plate to cool, shape, then dip in crumbs, in egg (beat an egg slightly with a fork, add two tablespoons of water), and in crumbs again. Fry in deep fat. When fat will turn a piece of bread a golden brown in forty seconds, it is the right temperature for frying food that is already cooked. Find out, with a thermometer, what temperature this is. (Be careful to wipe off the thermometer, but do not wash until cool for fear of breaking.) Drain the croquettes on absorbent paper, and do not pile on top of one another while hot. B. PREPARE CHEESE SOUFFLE. Use the rest of the white sauce to prepare cheese souffle. Add to the white sauce one and a half tablespoons of grated cheese, a little paprika, and half the beaten yolk of an egg. Then fold in half the stiffly-beaten white of an egg. Bake in a buttered earthenware dish

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