Cheese Soufflé

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

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 c. flour
  • ½ tsp. salt
  • tsp. ground red pepper
  • ½ lb. sharp process cheese, sliced fine
  • 4 eggs, separated


  • 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 sauce into egg whites; gently blend. Pour into ungreased soufflé dish or 1¼-qt. casserole. Make a circle through mixture 1″ deep and 1″ from edge of casserole. This gives soufflé a puffy top hat.
  • Bake uncovered in slow oven (300°) about 1¼ hours, or until knife inserted in soufflé comes out clean. (Do not open oven door until baking time is about up.) Serve at once; break apart with two forks.