Cheese Soufflé with Pastry

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 eggs.
  • cup thick cream.
  • ½ cup Swiss cheese cut in small dice.
  • ½ cup grated American cheese.
  • cup grated Parmesan cheese.
  • Salt and pepper.
  • Few grains cayenne.
  • Few gratings nutmeg.


    Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.