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Souffle au Fromage
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 74. The excerpt below is the record exactly as published.
Souffle au fromage Coffee DINNER Potage Solferino Ripe olives Brook trout, saute meuniere Roast leg of lamb, mint sauce Stewed asparagus Rissolees potatoes Neapolitan ice cream Assorted cakes Coffee Eggs, Crossy. Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them. Souffle au fromage. Heat a pint of milk in a double boiler. Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs
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