Cheese Soufflé

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Airy soufflé wears a tall top hat. Serve pronto, as it waits for no one


  • 1 c. milk
  • ¼ c. butter or regular margarine
  • ¼


  • Heat but do not scald milk.
  • Melt butter in saucepan; stir in flour, milk and seasonings; cook, stirring, until smooth and thickened. Blend in cheese.
  • Beat egg yolks until thick and lemon-colored; blend with a little cheese sauce; slowly stir into remaining cheese sauce. Cool slightly.
  • Beat egg whites until stiff but not dry. Slowly pour cheese