Cheese Soufflé

Ingredients

• Y, pint of boiling milk
• 2 ounces butter
• 4 ounces sifted flour
• yolks of 5 eggs
• 4 ounces grated Parmesan cheese
• Yg cupful whipped cream
• 1 ounce butter
• the beaten whites

Method

1. 1

   In a saucepan, melt butter and add flour to form a paste.

2. 2

   Gradually mix in milk until it loosens from the pan.

3. 3

   Cool slightly, then mix in egg yolks, cheese, cream, and beaten egg whites.

4. 4

   Pour into a buttered dish, bake in a water bath for about 25 minutes until done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 352. The excerpt below is the record exactly as published.

Cheese Soufflfi. — Place a saucepan with Y, pint of boiling milk and 2 ounces butter over the fire, add 4 ounces sifted flour, stir until it forms a paste and loosens itself from bottom of saucepan. Turn the paste into a bowl, and when nearly cold mix it gradually with the yolks of 5 eggs, 4 ounces grated Parmesan cheese, Yg cupful whipped cream, 1 ounce butter, and the beaten whites

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