Cheese Souffle

Ingredients

• one ounce of butter
• half an ounce of sifted flour
• a quarter of a pint of warm milk
• three ounces of grated cheese
• the yolks of two eggs
• the whites of three eggs

Method

1. 1

   Melt butter, stir in flour, add warm milk gradually until thickened.

2. 2

   Season, cool slightly, add yolks and cheese, then fold in whisked egg whites.

3. 3

   Pour into a buttered mold and bake for 20-30 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 215. The excerpt below is the record exactly as published.

Cheese Souffle. Put one ounce of butter into a saucepan, and as soon as it has melted stir in half an ounce of sifted flour. Then add by degrees a quarter of a pint of warm milk, and stir until the mixture thickens; season with' salt, pepper, and a little cayenne, and remove the pan from the fire. When the mix- ture has cooled a little, add the yolks of two eggs, one at a time, then stir in three ounces of grated cheese and very lightly mix in the whites of three eggs

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