Cheese Souffle

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• ¼ cup grated cheese
• 3 eggs
• Cayenne pepper
• ½ teaspoon salt

Method

1. 1

   Make white sauce of butter, flour, milk, and seasonings.

2. 2

   Remove from fire, cool, and stir in beaten yolks.

3. 3

   Then fold in stiffly beaten whites.

4. 4

   Pour into a buttered baking dish, place in a pan of hot water, and bake 30 minutes in a moderate oven.

5. 5

   Serve at once.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 15. The excerpt below is the record exactly as published.

teaspoon salt 4 tablespoons hot water 1 tablespoon butter pepper Add other flavors, if desired. Separate yolks from whites. To yolks add salt, pepper and hot water and beat until thick and lemon colored. Beat whites until stiff and fold into first mixture. Heat omelet pan, butter sides and bottom. Turn in mixture and cook slowly until puffed up and brown on the bottom. Place in oven to finish cooking the top. Fold and turn onto a hot platter. White sauce may be served with this or left-over- meat, fish, vegetable or cheese may be added before omelet is turned. Use heavy preserves for sweet ome- let. FRENCH OMELET. 4 eggs 4 tablespoons milk J^teasppon salt yi teaspoon pepper 2 tablespoons butter Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings. Put butter in hot omelet pan, when melted turn in the mixture. As it cooks, prick and pick up with a fork until the whole is of cream consistency. Roll and turn on hot platter. 52 WARCOOKBOOK CHEESE SOUFFLE. 2 tablespoons butter 2 tablespoons flour Yz cup milk J4 cup grated cheese 3 eggs Cayenne pepper Yz teaspoon salt Make white sauce of butter, flour, milk and season- ings. Remove from fire, cool and stir in beaten ^^% yolks. Then fold in stiffly beaten whites. Pour into a buttered baking dish, place in pan of hot water, and bake 30 minutes in a moderate oven. Serve at once. SCRAMBLED EGGS. 5 eggs ^ cup milk I Yz teaspoon salt Yz teaspoon pepper 2 tablespoons butter Beat eggs slightly with fork, add salt, pepper and milk. Heat omelet pan. Pour in butter and when melted turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of pan. SCRAMBLED EGG WITH TOMATO SAUCE 6 eggs 1% cups tomatoes 2 teaspoons sugar 4 tablespoons butter 1 slice onion Yi teaspoon salt Y^ teaspoon pepper WARCOOKBOOK 53 Simmer tomatoes and sugar 5 minutes, fry butter and onions 3 minutes. Remove onion and add toma- toes, seasonings and eggs slightly beaten. Cook same as scrambled eggs. PLAIN OMELET. 4 eggs yi cup water 1 tablespoonful butter substitute salt pepper To the eggs, well beaten, add water, salt and pep- per. Put the fat in an omelet pan; when hot, pour in the mixture. As it cooks, prick and pick up with fork until the whole is of a creamy consistency. Brown, fold and serve on a hot platter. CHEESE OMELET. Make as directed for plain omelet. Just before folding, sprinkle over the top with grated cheese, al- low the cheese to melt slightly, fold and serve. BREAD OMELET. ) 4 eggs ^ cup milk

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