Soufflé Cheese Omelette

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 8 eggs
  • 1 oz flour
  • 1 oz butter


Make a thickish cheese sauce with the butter, flour, milk and grated cheese; add a little top of the milk and seasoning and beat the sauce well until it is glossy. Separate the egg yolks from the whites; beat the whites until they are fluffy. Preheat the grill and a serving dish. Beat the yolks with a little salt and pepper. Heat a tablespoon of butter in a large frying pan, swirling it