1259 Soufflés Parmesane


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 10 small Soufflés: mix 150 g (5 oz) flour with 4 dl (14 fl oz or 1¾ U.S. cups) boiled milk, season with salt, pepper and grated nutmeg and bring to the boil mixing continuously. Remove from the heat, add 60 g (2 oz) grated Parmesan, 30 g (1 oz) butter and 4 egg yolks; fold in 4 stiffly beaten egg whites and cook in the usual manner.