Cheese Souffle

Ingredients

• a table-spoonful of flour
• one of butter
• a half-cupful of milk
• four table-spoonfuls of grated Parmesan cheese
• a good pinch of pepper
• a good pinch of salt
• the well-beaten yolks of three eggs
• the whites whipped very stiff

Method

1. 1

   Cook flour and butter, add milk until thick.

2. 2

   Stir in cheese, pepper, and salt.

3. 3

   Remove from heat, add egg yolks, then fold in beaten whites.

4. 4

   Bake until puffed and brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 396. The excerpt below is the record exactly as published.

Cheese Souffle SOUFFLES Lemon Souffle rising a great deal, which it will do if the above instructions are carefully carried out. Bake in a moderate heat, and turn the dish about, that all parts of the souffle may be alike. Time, three-quarters of an hour. Cheese Souffle. — Cook together in a saucepan a table-spoonful of flour and one of butter, then add a half- cupful of milk, stirring all the time, until smooth and thick. Now add four table-spoonfuls of grated Par- mesan cheese and a good pinch each of pepper and salt. Remove from the fire, and stir into the mixture the well-beaten yolks of three eggs, and, last of all, and lightly, the whites whipped very stiff

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