Tarragon Cheese Soufflé

Name: Tarragon Cheese Soufflé
Yield: Four to six servings.
Ingredients: ⅔ cup grated Swiss, Gruyere, or Cheddar cheese; 1 tablespoon water; 2 teaspoons cornstarch; 1 teaspoon chopped fresh tarragon or ½ teaspoon dried tarragon; 6 eggs; Salt and freshly ground black pepper to taste; ⅛ teaspoon cayenne pepper; 3 tablespoons flour; 3 tablespoons butter; ⅓ cup plus 1 tablespoon grated Parmesan cheese; 1 cup milk

Preparation info

Four to six
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

3 tablespoons butter
⅓ cup plus 1 tablespoon grat

Main course
Dinner
Spicy
Vegetarian

Method

Preheat the oven to 400 degrees.
Using the fingers, rub the inside of a 1½- quart soufflé dish with 1 <