Parmesan Soufflé

Soufflé au Parmesan


Take three ounces of fine flour, three and a half ounces of butter, three raw yolks of eggs, a pinch of cayenne, a saltspoonful of salt, and mix these with barely one pint of cold milk, stir over the fire till it boils, then add two more tablespoonfuls of cold milk, six ounces of grated Parmesan, and six whites of eggs whipped stiff with a pinch of salt. Butter a soufflé dish and fix round it a band of buttered paper, so as to stand two or three inches above the edge of the dish, pour in the above soufflé mixture, sprinkle the top with a few browned breadcrumbs, put a few little pieces of butter here and there on the top to keep it moist, and bake it in a moderate oven for three quarters of an hour. When cooked remove the paper, arrange a folded napkin round the dish, and serve at once on a dish on a napkin or paper; a little grated cheese may be sprinkled on the top if liked. This is a good dish for luncheon, or for a second course or savoury at dinner; it can also be cooked in little fancy cases or steamed.