Advertisement
Soufflé au Bleu d’Auvergne
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1998
Bleu d’Auvergne is a strong-flavoured blue-veined cheese from that central, mountainous part of France, the Massif Central. This is a lovely dish that combines soufflé and crisp tart shell, and is delicious served either hot or at room temperature.
Ingredients
3 30 g 1 oz
Method
Separate the eggs and whisk the whites until stiff.
Stir the yolks one at a time into the béchamel sauce, which should be just warm. Stir in the cheese. Season to taste with sal
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe