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Cheese Souffle

  • 1 ounce butter
  • 1 ounce flour
  • Pinch of salt
  • Cayenne
  • 1/4 pint milk
  • 3 ounces parmesan cheese, finely grated
  • 2 egg yolks, well beaten
  • 3 egg whites
Melt the butter in a saucepan. Mix smoothly with it the flour, a pinch of salt and cayenne and milk. Simmer the mixture gently on the stove, stirring it all the time, until it is as thick as melted butter. Stir into it the parmesan cheese. Transfer the mixture into a bowl and mix with it the egg yolks, well-beaten. Whisk the egg whites to a solid froth. Just before the souffle is to be baked, place the egg whites into it. Pour the mixture into a small round tin. It should only be half filled as the fondue will rise very high. Pin a napkin around the dish in which it is baked and serve immediately. It would help to have a heated metal cover.

Serves 6 People
Submitted by Tess M Jun 7, 2009 15 min 30 min 45 min


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