Cheese Souffle

Souffle de Fromage

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Grated Cheese
  • A Gill of Fresh Cream, or Milk
  • 3 Creole Eggs
  • A Teaspoonful of Flour
  • 2 Tablespoonfuls of Butter
  • A Pinch of Grated Nutmeg
  • A Pinch of Cayenne
  • Salt to Taste


Grate the cheese very fine and then add to it the boiling milk; add gradually the pepper, Cayenne and salt. Then add the butter and flour, rubbed well together. When the Cheese is well dissolved, take the mixture off; then add nutmeg and the beaten yolks of three eggs and the whites of two eggs beaten to a froth; stir the whole well. Place all in a shallow earthen dish, add a little butter that has been well melted, and put in the stove for a few minutes till it begins to solidify well; then take out and spread on top the white of one egg, beaten to a stiff froth. Set one minute in the stove, let it brown slightly, and serve immediately. If you cannot attain the acme of browning the whites of eggs without letting them fall, stir the whites into the mixture with the eggs and serve hot, after letting it brown slightly. Some add a little mustard to the mixture, but it is better without it.