posted by Sue Freeman 03-17-99 12:07 PM
Cheese Souffle
Grated Parmesesan Cheese
2 Tablespoons butter
2 Tablespoons flour
3/4 cup milk
salt to taste
cayenne pepper to taste
4 egg yolks
1 cup grated gruyere cheese
dry mustard to taste
nutmeg to taste
5 egg whites
Preheat oven to 400 degrees.
Butter a 1 quart souffle dish and dust with parmesean cheese.
Melt butter until it begins to foam. Add in flour and do not brown.
Slowly add in milk and stir until smooth. Season with salt and pepper and
cayenne pepper.
Reduce heat and beat in one egg yolk at a time. Cool.
Beat egg whites until very stiff.
Fold a large spoonful of egg whites into cheese base and then fold in
remaining egg whites.
Fold in carefully so you do not break down the egg whites.
Pour into souffle dish and reduce oven to 35 degrees.
Bake for 30 minutes on middle shelf.