Home › The Principles of Cookery › Cheese Souffle

Cheese Souffle

Melt an ounce of butter in a saucepan, mix smoothly with it one ounce of flour, a pinch of salt and cayenne, and a quarter of a pint of milk; simmer the mixture gently over the fire, stirring it all the time, till it is as thick as melted butter; stir into it about three ounces of finely-grated Parmesan or good Cheshire cheese. Turn it into a basin, and mix with it the yolks of two eggs well beaten. Whisk three whites to a solid froth, and just before the souffle is baked, put them into it, and pour the mixture into a souffle dish or small round tin. It should be only half filled, as the contents will rise very high. Pin a napkin round the dish in which it is baked, and serve it the moment it is taken out of the oven, as if it is allowed to fall, its beauty will be entirely gone. On this account it is better to have a metal cover over it strongly heated. Time, twenty minutes. Probable cost, 1s. 3d. if made with milk. Sufficient for six persons.