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Cheese Souffle

  • 1 ounce butter
  • 1 ounce flour
  • A pinch cayenne
  • A pinch of salt
  • 1/4 pint milk
  • 3 ounces Parmesan cheese
  • 3 eggs
Melt butter in a saucepan; mix smoothly with it salt, flour and cayenne and milk; simmer the mixture gently on the stove, stirring it all the time, till it is as thick as melted butter; stir into finely-grated cheese. Turn it into a basin, and mix with it the yolks of two well-beaten eggs. Whisk three whites to a solid froth, and just before the souffle is baked place them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondue will rise very high. Pin a napkin around the dish in which it is baked, and serve the moment it is baked. It would be well to have metal cover strongly heated. Time 20 minutes (be patient, you rascal). Sufficient for 6 people.
Submitted by Cassyjean - Torrington, CT Jul 8, 2009 10 min 20 min 30 min

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