Cheese Soufflé

Name: Cheese Soufflé
Yield: Makes 4 servings
Ingredients: 4 eggs, separated; ½ lb. sharp process cheese, sliced fine; ⅛ tsp. ground red pepper; ½ tsp. salt; ¼ c. flour; ¼ c. butter or regular margarine; 1 c. milk

Preparation info

Makes
4
servings

Difficulty
Medium

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

Ingredients

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

Starter
Vegetarian

Method

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