Parmesan Cheese Souffle

Ingredients

• 2 ounces of flour
• 1 pint of milk
• 1 gill of cream
• season with salt
• nutmeg
• cayenne
• 2 ounces of butter
• 4 egg yolks
• 6 ounces of grated Parmesan cheese
• whites of 6 eggs

Method

1. 1

   Dilute flour with milk and cream, season, and stir continuously until boiling.

2. 2

   Add butter, egg yolks, and cheese.

3. 3

   Whip egg whites and fold into the mixture.

4. 4

   Fill small cases and bake in a hot oven for about 8 minutes.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 33. The excerpt below is the record exactly as published.

2 ounces of flour with i pint of milk and I gill of cream, season with salt,, nutmeg and cayenne, set on the fire and stir continuously until boiling (be- ing careful not to have any lumps). Add 2 ounces of butter, 4 egg yolks and 6 ounces of grated Parmesan cheese. Whip the whites of 6'%ggs very firm and add gently to the mixture. Fill some small cases with this, and bake in a hot oven for about 8 minutes or more (according to the size of the cases). Souffle au Parmesan et Jambon — Parmesan Cheese and Ham Souffle. Proceed as for Parmesan Cheese Souffle ; adding to the cheese preparation some cooked ham, cut in small squares. Souffles a la Helder — Souffles Helder Fashion. Proceed as for Parmesan Cheese Souffle; adding some shredded truffles and ham. 85 Fondue de Fromage a la Galloise — Welsh Rarebit. Cut 8 ounces of rich American cheese in small pieces and put into a pan with J4 g^ll of ale. Set on the fire to melt, stirring all the time until thoroughly melted. If too thick, add more ale. Then pour the cheese over some dry toast on a very hot china dish. Notes, — The rarebit may be seasoned with red pep- per or Worcestershire sauce. Care has to be taken in selecting the cheese. If too old it will curdle and if too new it is liable to become stringy. To remedy either accident, add a little Cream sauce. Fondue de Fromage dit: Golden Buck — Golden Buck. Proceed as for Welsh Rarebit, but serve one poached egg on top of each piece of toast. Fondue de Fromage dit : Yorkshire Buck — York- shire Buck. Proceed as for Golden Buck, adding 2 slices of broiled bacon to each egg. Fondue de Fromage dit : Long Island Buck — ^Long Island Buck. Prepare a Welsh rarebit, keeping it rather thin, and before serving add the yolks of 2 raw eggs. Creme au Fromage — Cheese Cream. Place in a bowl 5 ounces of grated Parmesan or Swiss cheese, i ounce of cornstarch and 6 tgg yolks and dilute with i pint of boiling cream. Season with salt, red pepper and grated nutmeg ; add 2 ounces of butter

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