Souffle au Parmesan

Ingredients

• Dissolve ½ lb. of butter
• the yolks of five eggs
• 5 or 6 ozs. of grated cheese
• one white of egg which has been well whipped

Method

1. 1

   Dissolve butter in a stewpan, stir in yolks of eggs until thickened.

2. 2

   Mix in grated cheese until smooth.

3. 3

   Remove from heat, add whipped egg white, and bake in the oven for 20-25 minutes.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 103. The excerpt below is the record exactly as published.

Souffle au Parmesan. Dissolve \ lb. of butter in a stewpan, and stir in the yolks of five eggs. As soon as it begins to thicken, take the stewpan off the fire and work in 5 or 6 ozs. of grated cheese, Parmesan or Parmesan and Gruyere mixed ; place again on the fire, and stir till it is a smooth paste ; remove from the fire, and work in one white of Qgg which has been well whipped

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