Cheese Soufflé

Ingredients

• a quarter of a pound of butter
• yolks of six eggs
• Season with pepper
• three-eighths of a pound of finely grated Swiss cheese
• Parmesan cheese
• two spoonfuls of whipped cream

Method

1. 1

   Beat melted butter with the yolks of eggs.

2. 2

   Cook over moderate fire till creamy, stirring constantly.

3. 3

   Mix in cheeses.

4. 4

   Slowly stir in beaten egg whites and whipped cream.

5. 5

   Pour into soufflé pan and bake in a slack oven for about ten to fifteen minutes.

6. 6

   Sprinkle with grated cheese before removing from oven.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.

heeee Soufflé Beat a quarter of a pound of butter, melted with the yolks of six eggs. Season with pepper and cook it over a moderate fire till it becomes creamy. Be sure to stir it ali the time and do not let it boil. When it is creamy, take it from the fire and mix in three-eighths of a pound of finely grated Swiss cheese and Parmesan cheese. Do not have the mixture any thicker. Slowly stir in the well-beaten whites of three eggs and then stir in two spoonfuls of whipped cream

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