Cheese Souffle

Preparation info

  • 5–6

    • Difficulty


    • Ready in

      35 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • a little butter for greasing
  • 1 oz. butter
  • 1 oz.


Coat a soufflé dish well with butter and tie round it a well-buttered, thickly folded piece of paper to support the soufflé when it rises above the level of the dish. Melt the 1 oz. butter in a pan, stir in the flour, add the milk, and boil well. Remove from heat, and mix in the 2 egg yolks, beat