Cheese Souffle
- 2 Tbsps butter
- 1/2 pint cheese, grated
- 2 Tbsps thick cream
- Salt
- Cayenne pepper
- 3 eggs, well beaten
Put the butter, grated cheese and cream in the chafing dish. Season. When melted, stir in the beaten eggs. Stir constantly until the eggs are cooked. Serve hot.
Submitted by Sep 27, 2009
15 min
30 min
45 min