Cheese Soufflé

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • butter
  • 2 tablespoons flour
  • ½ pint hot milk


Melt 2 tablespoons butter in the top of a double saucepan; add flour gradually and mix to a smooth paste, stirring constantly. Add hot milk and cook until sauce is smooth and thick. Remove from heat and add egg yolks one by one, alternately with grated cheese. Mix well and return to heat. Cook until