Cheese Souffle

Ingredients

• 3 to 4 tablespoons butter or margarine
• 3 to 4 tablespoons flour
• 1 cup milk
• 4 eggs, separated
• 1 to 2 cups grated cheese
• 4 to 1 teaspoon salt
• Dash of cayenne
• Mustard and paprika, as desired

Method

1. 1

   Cook the cream sauce until smooth, then stir in cheese until melted.

2. 2

   Mix in beaten yolks and seasonings.

3. 3

   Fold into stiffly beaten egg whites, pour into a greased casserole, and bake at 300°F for about 1.25 hours until set.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 124. The excerpt below is the record exactly as published.

Cheese Souffle • ( Upper left ) The cheese is added to the cream sauce. ( Lower left) Folding in the whites carefully. ( Lower right ) The end product should be light and fluffy and golden brown Krafts Food Co. a beaten egg yolk and the grated cheese are added to the sauce. The egg is cooked and the cheese blended with the other ingredi¬ ents in the double boiler, with constant stirring. Cheese and seasonings are used in approximately the same proportions as in the custard or cream-sauce rabbits. Omelets and souffles. Cheese is fre¬ quently prepared in the form of omelets and souffles. (See page 106 for omelets.) A souffle is a baked cream-sauce omelet. A cheese souffle is one of the most attractive of all cheese dishes. The amount of cheese to cream sauce depends upon the flavor of the cheese; but the amount of cream sauce to egg must be such that the air in the egg white will leaven the mixture, making it light and fluffy. Basic proportions are about \ cup thick cream sauce to each egg. A recipe follows : Cheese Souffle 3 to 4 tablespoons butter or margarine 3 to 4 tablespoons flour 1 cup milk 4 eggs, separated 1 to 2 cups grated cheese (depends on flavor) 3 4 to 1 teaspoon salt Dash of cayenne Mustard and paprika, as desired

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