¼ C. butter or margarine
¼ C. flour
½ t. salt
Dash cayenne
1 C. milk
1 C. shredded cheddar cheese
4 eggs, separated
- Melt butter, blend in flour, salt and cayenne
- Add milk all at once
- Cook over medium heat, stirring, till mixture thickens and bubbles
- Remove from heat
- Add cheese and stir until cheese melts
- Beat egg yolks till very thick and lemon-coloured
- Slowly add cheese mixture, stirring constantly; cool slightly
- Beat egg whites to stiff peaks
- Gradually pour yolk mixture over; fold together well.
- Pour into greased 2-quart soufflé dish or casserole
- For a top hat that puffs in the oven, trace a circle through mixture 1 inch from edge and 1 inch deep
- Bake at 300 º F for 1 ¼ hours or till knife inserted off-centre comes out clean
- Serve immediately
Not a good idea to jump up and down or run around in the kitchen while this is cooking...cooks (ie. Mom) tend to get a little mad when you cause their souffle to fall.
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