Cheese Souffle

Ingredients

• ^ oz. butter
• J oz. flour
• ^ gill milk
• 1| yolk of eggs
• 2 whites of eggs
• 1^ oz. grated Parmesan cheese
• Cayenne
• salt

Method

1. 1

   Make a thick sauce with the butter, flour, and milk.

2. 2

   Cool slightly, and beat in the yolks, cheese, and seasonings.

3. 3

   Have the whites stiffly beaten, and fold them lightly into the mixture.

4. 4

   Turn into a greased souffle case, and bake in a moderately hot oven till risen and brown, about thirty minutes.

5. 5

   Serve at once.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 32. The excerpt below is the record exactly as published.

CHEESE SOUFFLE. ^ oz. butter. J oz. flour. ^ gill milk. 1| yolk of eggs. 2 whites of eggs. 1^ oz. grated Parmesan cheese. Cayenne and salt

Cook this with the app: pantry check, scaling, and the assistant.