Cheese Souffles

Ingredients

• Three eggs
• Two ounces of grated parmesan cheese
• A gill of cream
• Pepper and salt
• Pepper and salt

Method

1. 1

   Beat up the eggs in a basin, add the cream, pepper, salt, and grated cheese, mix all well together.

2. 2

   Put the mixture into small buttered moulds, and steam them carefully for a quarter of an hour.

3. 3

   Turn them out of the moulds and let them cool, then egg and breadcrumb them, and fry them a light brown in boiling lard; serve very hot.

4. 4

   If kept waiting they must stand in the oven.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 38. The excerpt below is the record exactly as published.

. Two ounces of grated parmesan Salt and pepper, cheese. Gravy. Break the eggs into a basin and whip them till well mixed ; then add the cheese, cream, a little pepper and salt, and mix all well together. Put two ounces of butter into an omelet pan, and when it is quite hot, pour in the mixture, lightly moving it about with a wooden spoon ; when the mixture is just set, turn it over quickly into the shape of a half moon, and let it remain for half a minute, so that it becomes a good colour; turn it on to a hot dish and serve with rich brown gravy. CHEESE PASTRY Ingredients Three ounces of butter. Two large tablespoonfuls of Four ounces of flour. grated parmesan cheese. Salt and cayenne pepper. Put the flour into a basin, with a pinch of salt and a few grains of cayenne pepper, make it into a stiff paste with a little water, roll it out on a floured board, place the butter in the middle and fold the paste over it; put away in a cold place for half 'an hour; then roll it out four 108 OCKLYE COOKERY BOOK times as you would puff pastry, the fourth time sprinkle the grated cheese over half of it, fold it over and roll it out once more ; put it away for half an hour for the cheese to penetrate ; then roll it out three times, and put it aside for half an hour again ; roll it out thin, and cut in lengths of four or five inches long and three-quarters of an inch wide, put them on a greased baking-sheet, and bake in a hot oven from ten to fifteen minutes, dish them up in a pile, sprinkle a little grated cheese over them, and serve hot. CHEESE SOUFFLES Ingredients Three eggs. Two ounces of grated parmesan A gill of cream. cheese. Pepper and salt

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