Soufflé au Parmesan

Ingredients

• one Ib. of flour
• two and one-half pints of milk
• a little salt
• pepper
• nutmeg
• one lb. of grated Parmesan
• three oz. of butter
• ten egg-yolks
• the whites of ten eggs

Method

1. 1

   Mix flour and milk in a saucepan, add salt, pepper, and nutmeg, and boil while stirring.

2. 2

   Remove from heat, add Parmesan, butter, and egg-yolks.

3. 3

   Rub through a tammy and fold in whisked egg-whites.

4. 4

   Mould in a buttered timbale and bake for 20-25 minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 387. The excerpt below is the record exactly as published.

SOUFFLE AU PARMESAN Mix one Ib. of flour and two and one-half pints of milk in a saucepan. Adda little salt, pepper and nutmeg, and set the preparation to boil, stirring it constantly the while. As soon as the boil is reached, take the saucepan off the fire, and add one lb. of grated Parmesan, three oz. of butter, and ten egg-yolks. Rub the whole through tammy and then combine with it the whites of ten eggs

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