Cheese Souffle

A perfect souffle is generally considered to be a tricky, temperamental dish to make, but this recipe for Cheese Souffle

is very easy to prepare. It is advisable to serve the souffle as soon as it is cooked, otherwise it will sink. Serve it zoith a crisp green salad, or a green vegetable such as

courgettes , and French bread.


2 oz. plus

1 tablespoon butter

5 oz. cheese, coarsely grated

(preferably a mixture of Gruyere and Parmesan)

4 tablespoons flour

10 fl. oz. milk, scalded

1 teaspoon salt

½ teaspoon white pepper

1 teaspoon ground mace g teaspoon paprika

5 egg yolks

6 egg whites

½ teaspoon cream of tartar

Preheat the oven to moderate 350 F (Gas Mark 4, 180X).

With the tablespoon of butter, grease a 2-i-pint souffle dish. Sprinkle 4 tablespoons of the grated cheese around the inside of the dish and, with a table knife, press it on to the bottom and sides. Set the souffle dish aside.

In a large saucepan, melt the remaining butter over moderate heat. With a wooden spoon, stir the flour into the butter and cook, stirring constantly, for 1 minute. Do not let this roux brown.

Remove the pan from the heat. Grad-ually add the milk, stirring constantly.

Return the pan to the heat and cook the mixture, stirring constantly, for 1 minute, or until it is thick and smooth.

Remove the pan from the heat and add 2 teaspoon salt, the pepper, mace and paprika. Beat the egg yolks, a little at a time, into the hot sauce. Set the pan aside to allow the egg yolk mixture to cool slightly.

In a mixing bowl, beat the egg whites with a rotary beater or wire whisk until they are foamy. Add the remaining salt and the cream of tartar. Continue beating until the egg whites form stiff peaks.

Stir the remaining cheese into the hot sauce. When the cheese is thoroughly mixed in, spoon the egg whites on top of the sauce and gently, but quickly, fold them in with a metal spoon.

Spoon the mixture into the prepared souffle dish. With a table knife, carefully

mark a deep circle in the centre of the souffle.

Place the souffle in the centre of the oven and bake for 40 to 45 minutes, or until it is lightly browned on top and it has risen inch above the top of the dish.

Remove the souffle dish from the oven and serve at once.

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