Gruyere Souffle

Name: Gruyere Souffle
Yield: 6 portions
Ingredients: 3 egg yolks, at room temperature; 1 cup shredded Gruyère cheese; 4 ounces prosciutto, slivered; 2 tablespoons snipped fresh chives; 4 egg whites, at room temperature; 4 tablespoons (½ stick) unsalted butter; 3 tablespoons unbleached all-purpose flour; 2 tablespoons freshly grated Parmesan cheese; 1 cup milk; ¼ teaspoon cayenne pepper

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The simplest of light suppers: a tasty soufflé, a salad, some peasant bread, and a dry white wine. Sometimes we butter individual soufflé dishes, line them with transparent slices of ham and leaves of Parmesan, and then fill them with this cheese soufflé.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 tablespoons freshly grated Parmesan cheese

Main course
Spicy

Method

Preheat the oven to 400°F.
Using 1 tablespoon of the butter, grease the bottom and sides of a 6-cup soufflé dish. Sprinkle it with 1 tablespoon of the Parmesan. Turn the dish so it is evenly coated. Set it aside.
Melt the remaining butter in